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In a food processor, combine flour, salt, and cubed butter. Pulse until crumbs form.
Add cold water, 1 tablespoon at a time, and process until the dough just comes together. Avoid overmixing.
Shape into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare the Filling:
Heat 2 tablespoons butter and a drizzle of olive oil in a large pan over medium heat.
Add chopped onions and sauté for 5 minutes until softened.
Stir in crushed garlic (if using) and fresh spinach. Cook until wilted and reduced in size. Drain excess liquid and let cool.
3. Make the Egg Mixture:
In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Set aside.
4. Prepare the Crust:
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
Carefully transfer the dough to a 9–10 inch (24–25 cm) pie pan, pressing it evenly into the bottom and sides. Trim off any excess dough.
Prick the base with a fork and freeze for 30 minutes.
5. Blind Bake the Crust:
Preheat the oven to 350°F (175°C).
Line the crust with parchment paper and fill with pie weights, dry beans, or rice.
Bake for 15 minutes, then remove the weights and parchment paper.
Bake for an additional 5–10 minutes until lightly golden. Remove from the oven.
6. Assemble the Quiche:
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