Food Quiche Recipe with Spinach: Silky Custard

Combine 1.25 cups flour and 0.5 tsp salt.

Grate 0.5 cup chilled butter into the flour. Note: Work quickly so the heat from your hands doesn't melt the fat.

Add 4 tbsp ice water until the dough just holds together when squeezed.

Roll out the dough and fit into your 9 inch pan.

Blind bake at 375°F (190°C) for 15 minutes with weights.

Sauté diced shallot, 2 minced garlic cloves, and 5 oz spinach in 1 tbsp olive oil. Cook until the pan is dry and the spinach is wilted.

Whisk 3 large eggs, 0.75 cup heavy cream, 0.75 cup whole milk, nutmeg, salt, and pepper until completely smooth.

Layer 1.5 cups shredded cheese and the spinach mixture into the par baked crust.

Pour the egg mixture over the top.

Bake at 350°F (180°C) for 35 minutes until the edges are set but the center slightly jiggles.