Goat Cheese Quiche with Caramelized Onions and Spinach

Place  1 ¼ cups all-purpose flour, 1 ½ teaspoons sugar, and ½ teaspoon kosher salt into a food processor. Pulse 3-4 times to combine.

Scatter the small pieces of butter on the flour mixture and process for 10 1-second pulses until the butter is incorporated into the flour with small pieces of butter still remaining.

Pour the sour cream mixture over the top and pulse 6 or 7 1-second pulses.

Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add 1 tablespoon of ice-cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.

Transfer the dough onto your kitchen counter, turn it into a 4-inch disk, and wrap it tightly with stretch film. Refrigerate for at least an hour or overnight.

Before rolling it out, let it sit on the counter for 10 minutes.

When ready to bake, preheat the oven to 375 F Degrees (191 C).

Lightly flour your work surface and roll the dough into an 11-inch circle. Carefully transfer it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath to form a neat and even edge.

Cover it with plastic wrap and place it in the freezer for 15-20 minutes until thoroughly chilled and firm.

Take it out of the freezer. Place a sheet of parchment paper (or aluminum foil) over the dough and fill it with pie weights or a cup of dry beans.

Transfer it to the preheated oven and bake for 30 minutes.

Remove the pie weights and the parchment paper, and bake for another 5 minutes until lightly browned. Take it out of the oven and set it aside. Do not turn the oven off.

To make the filling: While the crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions, and, stirring often, cook for 15-20 minutes or until they turn golden brown.

Add baby spinach and cook until wilted, stirring often, about 5 minutes. Set aside aside to cool.

To make the filling, mix together the ½ cup heavy cream, 3 large eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl.

To assemble the quiche, scatter 4 ounces of crumbled goat cheese pieces, caramelized onion, and spinach mixture over the pie crust.

Pour the heavy and egg mixture over it.

Bake for 30-35 minutes. When you first take it out of the oven, it may look like the middle part of the quiche is not fully cooked. This is normal. It will continue to cook as it cools on the kitchen counter.

Allow it to cool for 10-15 minutes, slice, and serve while still warm.