Quiche Florentine

Make the pie crust: In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and cold shortening then pulse until butter and shortening are cut into the flour, looking like large pebbles.

Add the water and pulse until a dough forms. Gather the dough and pat into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.Alternatively, you can do this by hand. Add the flour, sugar, and salt to a large bowl then cut in the butter and shortening with a pastry blender. Stir in the water until a dough forms.

Preheat oven to 375F. Place a 9-inch tart pan with a removable bottom onto a baking sheet.

On a lightly floured surface, roll out the pie dough into a circle slightly bigger than the pan. Line the bottom and sides with the crust, patching it together if necessary.

Line the pie crust with foil on top then fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.

Make the filling: While the crust is baking, prepare the filling. In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt then cook until softened, about 5 minutes. Add the garlic and cook 1 minute.

Add the spinach and another big pinch of salt. Stir until all of the leaves are coated in the onion mixture. Cook until wilted and bright green, about 5 minutes.

In a large bowl or measuring cup, whisk together the eggs, milk, cream, and salt.

Once the crust has finished baking, sprinkle the cheese evenly over the crust. Top with the spinach mixture then pour the egg mixture over top.

Bake for 35-40 minutes or until top is golden brown, slightly puffed, doesn’t jiggle when moved, and a toothpick inserted in the center comes out clean. Cool 15 minutes before serving.Store covered in the refrigerator for up to 4 days.