Step 1

Put the flour, sugar and salt in a bowl and stir to combine. Place the flour mixture into a food processor.

Step 2

Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse the dough until it is coarse and crumbly, and the butter is about the size of peas.

Step 3

Pour the mixture into a large bowl. Add 1/4 cup of ice water and use a rubber spatula to toss together. Add the remaining water and mix into the dough until it starts to come together. It will still be slightly crumbly or shaggy but will hold together when squeezed into a ball. If more water is needed add a tablespoon at a time.

Step 4

Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become overdeveloped and tough.

Step 5

Divide the dough into 2 equal parts (about 360 grams each) and shape each piece into disk 1-inch thick. Wrap each disk in plastic wrap and chill for at least 45 minutes. I use one disk for this recipe and freeze the other for another recipe.

Step 6

Preheat the oven to 375 degrees F.

Step 7

Remove the dough from the refrigerator and roll it out to a 13-inch circle. Fold the dough into quarters and place it in a 8-inch or 9-inch pie plate. Unfold the dough, so the dough is overhanging the edges. Trim the edges with a sharp knife or kitchen shears so even out the dough. Fold the dough under so that the edge is even with the edges of the pie plate.

Step 8

Prick the bottom of the pie dough with a fork. This step will help prevent the dough from puffing up during baking. Press a large piece of foil onto the pie dough so the bottom and edges are covered. Fill the pie plate with pie weights or dried beans so the sides of the dough are completely covered.

Step 9

Place it in the oven and bake for 35 minutes. Remove it from the oven remove the pie weights and the foil. Return it to the oven and bake for another 10 minutes until the bottle is slightly browned. Remove it from the oven and prepare the quiche filling.

Step 10

Wash and partially dry the baby spinach. A salad spinner works well for rinsing the spinach. Add 1 tablespoon of vegetable oil to a non-stick pan and heat on medium-high heat until it begins to shimmer. Add all the spinach and 1/2 teaspoon of salt. Continuously stir the spinach and cook on medium high heat until it is completely cooked, and the liquid is evaporated. Remove the pan from the heat, and the ground nutmeg and stir it into the spinach. Scrape the spinach onto a paper-towel lined plate to absorb any remaining moisture.

Step 11

Add the butter to the same pan and heat on medium heat until it is melted and starts to bubble. Add the leeks and reduce the heat to medium low. Add the salt and the chopped garlic and cook for about 5-7 minutes until the leeks are tender and just a few pieces have started to brown. Remove the pan from the heat and grate the lemon zest onto the leeks and stir it in. Season with fresh ground pepper.

Step 12

Preheat the oven to 375 degrees.

Step 13

In a medium bowl whisk the three eggs. Add the whole milk and heavy cream and whisk to combine.

Step 14

Chopped the cooked spinach and spread it evenly over the bottom of the pre-baked pie crust. Spread the cooked leeks on top of the spinach. Sprinkle the gruyere and parmesan cheeses over the spinach and leeks. Pour the egg and milk mixture over the cheese and vegetables. Cover the edges of the pie crust with a strip of foil to prevent excessive browning while the quiche bakes.

Step 15

Bake the quiche for 30-35 minutes until it is puffed and slightly browned on top. Remove it from the oven and serve warm or at room temperature.