Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice-cold water
Filling
- 2 cups fresh spinach, washed and chopped
- 2 cloves garlic, minced
- 1 cup grated Gruyère cheese
- 1 cup grated sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a food processor, pulse the flour and salt until combined.
- Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, pulsing until the dough comes together.
- Turn the dough out onto a floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press it gently into the dish and trim any excess overhang.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes, or until the crust is lightly golden. Set aside.
- In a large skillet, sauté the minced garlic in a drizzle of olive oil until fragrant.
- Add the chopped spinach to the skillet and cook until it wilts, stirring occasionally. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
- Stir in the grated Gruyère and cheddar cheeses, followed by the sautéed spinach and garlic mixture.
- Pour the filling into the pre-baked crust, ensuring an even distribution.
- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
- Let the quiche cool for a few minutes before slicing and serving.