Ingredients:
- 1 ½ cups (192g) all-purpose flour, plus more for dusting
- ½ teaspoon (3g) salt
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ¼ cup (60ml) ice water
- 1 tablespoon (15ml) olive oil
- 2 cloves garlic, minced
- 10 ounces (283g) frozen spinach, thawed and squeezed dry
- 1 (14-ounce/397g) can artichoke hearts, drained and chopped
- 4 large eggs
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- ½ teaspoon (3g) salt
- ¼ teaspoon (1.5g) black pepper
- Pinch of nutmeg
- 1 cup (113g) shredded Gruyere cheese
- ½ cup (57g) shredded Parmesan cheese
Instructions:
- Prepare the Crust (or Prepare Pre-Made): If making from scratch: Combine flour and salt. Cut in butter. Add ice water and form dough. Chill. Roll out dough and place in pie dish. Crimp edges. Blind Bake (optional, but recommended): Line crust with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-7 minutes until lightly golden. Let cool slightly. Using pre-made: Position the pre-made crust in the pie dish. Poke a few holes with a fork.
- Prepare the Filling: Sauté garlic in olive oil until fragrant. Add spinach and artichoke hearts. Cook briefly. Whisk together eggs, cream, milk, salt, pepper, and nutmeg. Stir in Gruyere and Parmesan cheese. Add spinach and artichoke mixture to the egg mixture.
- Assemble and Bake: Pour the filling into the prepared pie crust. Bake at 350°F (175°C) for 45-55 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
- Cool and Serve: Let the quiche cool slightly before slicing and serving.