Monday, May 31, 2010
10 ounces fresh spinach, stemmed and washed
1/2 cup minced onion
1 tablespoon butter or olive oil
3 or 4 eggs
1 cup milk
1/4 teaspoon sea salt
freshly ground pepper
pinch of nutmeg
1 cup grated Gruyere or Swiss cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 cups of flour
large pinch sea salt
6 tablespoons butter
3 tablespoons of ice water
Prepare the crust by sifting the flour and salt in a medium bowl. Rub in the butter using a fork or your fingertips. When the mixture resembles fine breadcrumbs, bind it with water. Knead lightly on a floured surface until smooth. Wrap the crust in wax paper and chill for about 30 minutes before rolling out.
Blind bake the crust in a 350 degree oven for 10-15 minutes.
While the crust is cooking, blanch the spinach in salted, boiling water. Drain, chop and set aside. Saute the onion in the butter or oil until crisp-tender. Beat the eggs in a medium bowl and the milk. Add the salt, pepper, and nutmeg.
In a large bowl, toss together the onion, spinach and the cheeses. Spread the mixture over the bottom of the crust. Pour the egg-milk mixture over the top. Bake for 30 to 40 minutes, or until firm to the touch.