- 2 cups bleached all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon plus 1/8 teaspoon cayenne
- 1/2 cup vegetable shortening
- 4 to 5 tablespoons ice water, as needed
- 1 1/2 cups heavy cream
- 3 large eggs
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onion
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons chopped garlic
- 3 cups tightly packed fresh spinach, stems removed, washed, and patted dry
- 2 ounces Gouda cheese, grated
- 2 ounces sharp white cheddar cheese, grated
- Combine the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a medium-size mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal. Add 4 tablespoons of the ice water and mix until the dough come away from the sides of the bowl, adding the remaining tablespoon of water, if necessary. Form into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F.
- Remove the dough from the refrigerator and let sit for 5 minutes. Lightly dust a work surface with flour. Roll the dough out into a 12-inch round about 1/4 inch thick. Fold the dough into fourths, place it in a 10-inch quiche pan, and unfold it. Press the dough into the bottom and up the sides of the pan. Roll a rolling pin over the pan to cut off the excess dough. Prick the bottom of the crust all over with a fork.
- In a large mixing bowl, combine the cream, eggs, 1/2 teaspoon of the salt, the remaining 1/8 teaspoon cayenne, and the nutmeg. Whisk to blend.
- In a large skillet over medium heat, melt the butter. Add the onion, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring, until the onion is soft, about 3 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes. Remove from the heat and set aside.
- Arrange the spinach mixture evenly over the bottom of the crust. Sprinkle the cheeses evenly over the spinach. Pour the cream mixture over the top.
- Bake until the center is set and the top is golden, about 45 minutes. Serve warm or at room temperature.