Ingredients:
For the crust:
All-purpose flour-150 g
Salt-2.5g
Cold unsalted butter, cubed-115 g
Ice water-45g
For the filling:
Boiling water-12g
Olive oil-15g
1 small-sized onion, finely chopped
2 cloves garlic, minced
5 oz (150 g) fresh spinach
3 large sized eggs
Heavy cream-120g
Milk-120g
Salt-2.5g
Black pepper-1.2g
Nutmeg-1.2g
1 cup (100 g) grated cheese (cheddar, feta, or Gruyère)
Instructions:
Make the crust:
In a bowl, mix the flour and salt. Add the cold butter and cut it into the flour with a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling:
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened and fragrant, about 3 minutes. Add the spinach and cook until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove from heat and let cool slightly. In a mixing bowl, whisk together the eggs, heavy cream, milk, black tea seasoning, salt, pepper, and nutmeg.
Assemble the quiche:
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it into a 9-inch (23 cm) tart or pie pan. Trim any excess dough. Spread the spinach mixture evenly over the crust. Sprinkle the grated cheese on top. Pour the tea-infused egg mixture over the filling, ensuring it is evenly distributed.
Bake the quiche:
Place the quiche on the middle rack of the oven and bake for 35–40 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and let it cool for 10 minutes before slicing.