Hands Down, The Best Ever Quiche Recipe!

In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.

Add ice water one tablespoon at a time until dough comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C).

Roll dough into a 12-inch circle and transfer to a 9-inch pie dish. Press into edges and trim excess. Prick bottom with a fork.

Line crust with parchment paper and pie weights. Blind bake for 15 minutes, remove weights, then bake 5 more minutes until lightly golden. Set aside.

Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft. Add spinach and cook until wilted. Remove from heat and cool slightly.

Whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.

Sprinkle Gruyère and mozzarella over the crust. Add spinach and onion mixture evenly.

Pour egg mixture carefully over fillings.

Bake for 35–40 minutes until edges are set and center is slightly jiggly.

Cool for at least 15 minutes before slicing and serving.