- For the crust:
- 1 1/2 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup oil
- 2 tablespoons milk
- For the filling:
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup milk or half and half
- 4 eggs
- 1 tsp salt
- 1/2 lb shredded swiss or gruyere cheese
- 2 tablespoons butter
- 2 tablespoons minced green onion
- 1/8 teaspoon ground nutmeg
- 1 10 oz frozen package chopped spinach, thawed and drained
- 1/4 teaspoon pepper
For the crust:
Preheat oven to 375F.
Mix all of the ingredients in a medium bowl with a fork.
Pat into 9 inch round or 13 x 8 inch rectangular pan.
Prick the crust all over and bake for 8 minutes.
Remove crust and increase oven temperature to 425F.
For the filling:
Spread 1 tbsp butter over crust.
In a small pan, melt 2 tablespoons of butter over medium heat and sauté the green onions until tender, about 3-4 minutes.
Drain the thawed spinach and squeeze all the excess water out several times (to avoid too much water in the quiche).
In a medium bowl, whisk the cream, milk, eggs, salt, pepper and nutmeg. Stir in the cheese, spinach, and the sautéed green onions.
Pour the filling into the crust, making sure not to overfill.
Bake at 425F for 15 minutes. Reduce heat to 325F and bake for 30-35 minutes longer, or until a test knife comes out clean.