Vegetable Quiche with Spinach

Instructions

1. Step 1

   Combine the flour with part of the salt. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.

   Ingredients used: 210.0 gr All-Purpose Flour, 2.0 gr Salt, 113.0 gr Unsalted Butter

   Cookware: mixing bowl

2. Step 2

   Add the cold water and mix just until the dough holds together. Form it into a disk, cover, and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 45.0 ml Water

   Cookware: mixing bowl

3. Step 3

   Preheat the oven to 190°C. Roll the chilled dough into a circle and fit it into the pie dish, then trim the edge and prick the base with a fork.

   Cookware: pie dish, rolling pin

4. Step 4

   Line the crust with parchment and fill it with pie weights. Bake for 15 minutes, remove the parchment and weights, then bake for 7 minutes more; reduce the oven to 180°C.

   Timer: 22 min (fixed)

   Cookware: baking sheet, parchment paper, pie dish, pie weights

5. Step 5

   Heat the olive oil in the skillet over medium heat. Cook the onion and bell pepper until softened and lightly colored.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: skillet

6. Step 6

   Add the spinach and cook over medium heat until wilted and any released moisture has evaporated. Remove the skillet from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: skillet

7. Step 7

   Whisk the eggs, cream, milk, remaining salt, nutmeg, and black pepper until evenly combined.

   Ingredients used: 4.0 piece Egg, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 240.0 ml Heavy Cream, 3.0 gr Salt, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

8. Step 8

   Spread the Gruyère over the warm crust, followed by the cooked vegetables. Pour the egg mixture evenly over the filling.

   Ingredients used: 120.0 gr Gruyere Cheese

   Cookware: baking sheet, pie dish

9. Step 9

   Bake at 180°C until the edges are set and the center reaches 71°C, with only a slight wobble.

   Timer: 38 min (fixed)

   Cookware: baking sheet, pie dish

10. Step 10

    Transfer the quiche to a wire rack and let it rest for 10 minutes before slicing.

    Timer: 10 min (fixed)

    Cookware: pie dish, wire rack