Spinach Quiche

Sift the all-purpose flour and place it in a food processor

Add the salt, sugar, and cold butter to the food processor

Process the mixture until it resembles coarse sand

Add the egg and ice water and process again

Transfer the mixture to a bowl and knead by hand

Place the dough on a sheet of parchment paper and cover it with another sheet

Refrigerate the dough for at least 40 minutes

Roll out the dough on a lightly floured surface and place it in a pie dish

Prick the bottom of the dough several times with a fork

Place parchment paper and weights (chickpeas or beans) over the dough

Blind bake the crust in a preheated oven at 350°F (180°C) for 12 minutes

Remove the parchment paper and weights and bake for another 7-8 minutes

Prepare the filling by sautéing the onion and spinach in butter

Mix the ricotta cheese, Parmesan cheese, eggs, and nutmeg

Spoon the filling over the baked crust and sprinkle with Parmesan cheese

Bake the quiche in a preheated oven at 350°F (180°C) for 35 minutes