1) Stir together flour with salt. Cube cold butter and cut it into the dry ingredients using clean fingers or a pastry cutter. Work the butter into the flour until it’s in pea-sized pieces. Some uneven lumps are fine.
2) Stir in iced water until the dough just comes together. Some flaky pieces are fine. Turn dough out onto a clean surface and press it into a solid ball. Wrap the ball in plastic wrap and refrigerate for at least an hour, but ideally overnight.
3) When ready to make quiche, unwrap dough and roll out on a lightly floured surface until it fits in your pie pan with about an inch overhanging on each side. Fold crust up to form a sturdy crust edge.
4) Poke holes all over the crust with a fork (even on sides) and cover crust base with parchment paper. Weigh down crust with pie weights or dry beans. Pre-bake crust at 375 degrees F. for 20 minutes. Remove from oven and let cool. Then remove beans or weights.
To make Quiche:
- Preheat oven to 350˚ F. In a large skillet over medium heat, add olive oil along with washed and trimmed spinach. When spinach starts to wilt, add sliced garlic as well. Cook for 3-4 minutes until fragrant and spinach is completely wilted. Season with a pinch of salt and pepper.
- Transfer spinach mixture to prebaked pie crust (store-bought or homemade from above). Dot the quiche with pieces of fontina cheese.
- Whisk together eggs, cream, and a pinch of salt and pepper. Pour over spinach filling and use a fork to make sure filling is distributed evenly.
- Bake the quiche at 350˚ F. for 25-30 minutes until browned and the center of the quiche is completely set.
- Let quiche cool for 5 minutes before slicing and serving.