Eat quiche. I know you want to. All the real men and women are doing it.
slightly adapted from Smitten Kitchen
For the Shortcrust Pastry:
1 1/4 cups plain flour
1/2 teaspoon salt
115g unsalted butter, chilled and cut into small dice
1/4 - 1/2 cup ice water
For the Filling:
85g cream cheese, room temperature
1/3 cup milk
250g frozen spinach, thawed and drained
1/2 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
6 spring onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch of grated nutmeg
Make the Pastry:
Place the flour and salt into the bowl of a food processor and pulse to mix. Add the butter and pulse again until the mixture resembles course meal, about 10 seconds. Add the ice water gradually through the feed tube and process until the dough comes together into a ball - don't over process.
Wrap the dough in clingwrap and refrigerate for 1 hour.
Make the Quiche:
Preheat the oven to 210 degrees C. Slip a baking tray into the oven to heat up.
Roll the pastry out to fit a 23cm loose-bottomed tart pan. Line the tart pan with the pastry.
In a medium bowl, using a wooden spoon, beat the cream cheese until it is smooth. Gradually beat in the milk and eggs. Mix in the remaining ingredients. Pour the mixture into the uncooked tart shell. Pop the tart pan onto the hot baking tray and bake for about 25 minutes or until the pastry is golden and the filling is set.
Cool for about 10 minutes before serving.