Quiche épinards feta

03 — Method

1. Take the pastry out 15 minutes before using so it’s easier to roll. Preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan generously.Making it from scratch? See the shortcrust pastry — ≈ 15 min
2. Roll the pastry out to 4 mm (⅛ in) on a lightly floured surface and press it into the pan. Prick the bottom with a fork so it doesn’t puff up.
3. Cover with parchment and pie weights and blind-bake for 10 minutes at 180 °C (350 °F) — the key to avoiding a soggy bottom.
4. Meanwhile, wash the 600 g (21 oz) of fresh spinach in plenty of water and spin dry. Thinly slice the yellow onion. Remove the germ from the 2 garlic cloves and crush them.
5. Heat 30 g (1 oz) of butter and 2 tbsp of olive oil in the large skillet over medium heat. Soften the onion for 5 minutes. Add the garlic and the spinach a handful at a time and cook over high heat for 5 minutes.
6. When the spinach has wilted, drain it in a colander, pressing hard with the back of a spoon to get rid of all the water — otherwise the quiche will be soggy.
7. Take out the pre-baked crust and remove the parchment and weights. In the medium bowl, whisk the 4 eggs with the crème fraîche, milk, salt, pepper and nutmeg until smooth.
8. Spread the cooled spinach over the crust and scatter the feta evenly. Pour the custard over and bake for 35 minutes at 180 °C (350 °F) until golden.