Cheese Quiche

DOUGH INSTRUCTIONS

• 1
  In a bowl, mix the flour with a pinch of salt. Add the cold butter and work it into the flour with your fingers or a pastry blender until the mixture resembles coarse breadcrumbs.
• 2
  Add the egg yolk and 2-3 tablespoons of cold water. Mix quickly until the dough comes together. If the dough is too dry, add a little more water.
• 3
  Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
• 4
  Preheat the oven to 180°C.
• 5
  On a floured surface, roll out the chilled dough to a thickness of about 3-4 mm and place it into a pie dish (approx. 24-26 cm in diameter). Press the edges of the dough against the sides of the dish and trim off any excess dough.
• 6
  Prick the dough with a fork to prevent it from rising during baking. Cover with parchment paper and weigh it down with beans or other pie weights.
• 7
  Bake in the preheated oven for 10-15 minutes, then remove the weights and paper and bake for another 5 minutes until the dough is lightly golden.

FILLING INSTRUCTIONS

• 1
  In a pan, sauté the chopped onion and bacon (if using) over medium heat until the onion is soft and the bacon is crispy. Add fresh spinach and sauté until the spinach wilts (if using frozen spinach, add it and just heat briefly). Let the mixture cool.
• 2
  In a bowl, whisk the eggs with the cream. Add the grated cheese, a pinch of nutmeg, salt, and pepper to taste.
• 3
  Add the sautéed onion, bacon, and spinach to the mixture.

FINISHING INSTRUCTIONS

• 1
  Pour the filling onto the pre-baked dough and spread it evenly.
• 2
  Bake the quiche in the preheated oven at 180°C for another 25-30 minutes, or until the filling is set and the top is golden.
• 3
  Let the quiche cool slightly before slicing.