129gwhite onion, sliced thin(about 1 medium onion)
7ggarlic, sliced thin(about 2 cloves)
0.5gnutmeg(a few zests)
1gblack pepper, ground(a heavy pinch)
1gthyme, picked(¼ bunch)
12golive oil(1 tbsp)
0.5glemon zest(zest of one lemon)
130gGruyere cheese, grated(about 2 cups)
For the Quiche Base
300geggs(about 6 eggs)
200gwhole milk(¾ cup)
60gwhipping cream (35%)(¼ cup)
6gsea salt(1 tsp)
Prevent your screen from going dark
Instructions
Make one pate brisee recipe and have it rest overnight in the fridge. Follow the instructions to blind bake it before continuing to the next step. Preheat the oven to 330°F/165°C.
In a large pan with a lid, heat the olive oil over medium heat until hot. Add the sliced onions and garlic and cook over low heat until soft but without browning them. (about 5 minutes).
Add the nutmeg, black pepper, lemon zest and spinach. Cover the pan with a lid and cook over medium heat until just wilted (about 2 minutes).You may need to add a splash of water to prevent the spinach from burning.
Blend together all ingredients for the quiche base using a hand blender or whisk.
Add the cooked spinach and onions to the baked pie crust.
Add the gruyere cheese next.
Then finish the quiche with the quiche base.
Place the quiche on a baking tray and bake for 60-90 minutes at 330°F/165°C. Once the internal temperature of the quiche base reaches 172°F/78°C it's ready to come out.
Let the quiche cool in the pan for 10-15 minutes.
Use a bread knife to cut the excess pie crust off the top.