Cheese Quiche

INSTRUCTIONS FOR THE DOUGH

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

INSTRUCTIONS FOR THE FILLING

• 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 fry until the spinach wilts (if using frozen spinach, add it and just heat through 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.

INSTRUCTIONS FOR FINISHING

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