Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • 4–5 tbsp ice water
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1 cup shredded cheese (Gruyère or cheddar preferred)
  • Salt and pepper to taste
  • Nutmeg (optional, for garnish)

Instructions:

  1. Combine flour and salt in a mixing bowl. Cut in chilled butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. Heat olive oil in a sauté pan over medium heat. Add chopped onion and cook until soft, about 3 minutes. Stir in garlic and cook for another minute, then add spinach until wilted. Set aside.
  4. In a mixing bowl, whisk together eggs and heavy cream until smooth. Stir in sautéed spinach, cheese, salt, pepper, and a dash of nutmeg (if using).
  5. On a floured surface, roll out the chilled dough to fit your pie dish. Fit the dough into the dish, trimming any excess, and dock the bottom with a fork.
  6. Pour the filling into the prepared crust.
  7. Bake in the preheated oven for 35–40 minutes or until the filling is set and top is golden. Check doneness by inserting a knife; it should come out clean.
  8. Allow to cool for 5–10 minutes before slicing and serving.