Spinach and Cheese Quiche

Make the pastry: combine the flour and salt in a large bowl. Add the cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Add the ice-cold water one tablespoon at a time, mixing with a fork, until the dough just comes together. Shape into a flat disc and wrap in cling film.

Refrigerate the pastry for at least 1 hour, or up to 24 hours.

Preheat the oven to 200°C (180°C fan). On a lightly floured surface, roll the pastry to a 3mm thickness and line a 23cm loose-bottomed tart tin. Trim the overhang, prick the base all over with a fork, and freeze for 15 minutes until firm.

Line the chilled pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes until the sides are set and pale golden.

Remove the baking beans and parchment, then return the case to the oven for 8–10 minutes until the base is dry, golden and no longer raw-looking. Remove and reduce the oven temperature to 170°C (150°C fan).

While the case cools, melt 1 tbsp butter in a large frying pan over medium heat. Add the shallots and cook for 5–6 minutes, stirring occasionally, until soft and translucent but not coloured.

Add the garlic to the shallots and cook for 1 minute until fragrant.

Add the spinach to the pan in large handfuls over medium-high heat and cook for 3–4 minutes, tossing, until completely wilted. Transfer to a colander and press out as much liquid as possible with the back of a spoon, then roughly chop.

Whisk together the eggs, crème fraîche, whole milk, nutmeg, salt and pepper in a jug until fully combined and smooth.

Scatter half the Gruyère over the base of the pastry case, then spread the spinach mixture evenly over the top.

Pour the custard slowly and evenly over the filling. Scatter the remaining Gruyère and all the Parmesan across the surface.

Bake at 170°C for 30–35 minutes until the custard is just set with a very slight wobble at the centre when the tin is gently nudged — the residual heat will finish it.

Allow to rest for 10 minutes before slicing and serving.