Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cups fresh spinach, roughly chopped
  • 4 large eggs
  • 1 cup milk or dairy-free alternative
  • 1 cup shredded cheese (such as Swiss or cheddar)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • Salt to taste

Instructions:

  1. In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until dough forms. Shape into a ball, flatten, wrap, and refrigerate for 30 minutes.
  2. Set the oven to 375°F (190°C).
  3. In a skillet, heat olive oil over medium heat. Add the onion, cooking until translucent (3-4 minutes). Stir in the spinach, cooking until wilted (2-3 minutes). Remove from heat.
  4. In a bowl, whisk together eggs, milk, cheese, pepper, nutmeg, and salt.
  5. Roll the chilled dough to fit the pie dish. Transfer to the dish and trim any excess.
  6. Spread the sautéed vegetables evenly in the crust. Pour the egg mixture over the vegetables.
  7. Bake for 40-45 minutes, or until the filling is set and the top is golden.
  8. Let cool for 10 minutes before slicing. Serve warm or at room temperature.