Instructions:

• In a mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Add in the egg and mix until the dough comes together. If it’s too dry, add a little cold water, a teaspoon at a time.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat your oven to 190°C (375°F).
• On a lightly floured surface, roll out the chilled dough into a circle that’s about 3mm thick. Transfer it to your quiche or pie dish, pressing it gently into the corners. Trim any excess dough hanging over the edges.
• To prevent a soggy bottom, blind bake the crust by placing parchment paper over the dough and filling it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
• While the crust is baking, heat a sauté pan over medium heat. Add a splash of oil and sauté the chopped green onions until soft, about 2 minutes. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with a pinch of salt and pepper. Set aside to cool slightly.
• In a mixing bowl, whisk together the 4 eggs and cooking cream until well combined. Stir in your choice of cheese, cooled spinach, and scallions. Adjust seasoning with salt and pepper to taste.
• Pour the filling into the pre-baked crust, spreading it evenly.
• Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
• Allow the quiche to cool for about 10 minutes before slicing.