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1.
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Brush a 9 1/2 x 1 1/4 inch fluted tart pan with removable base with melted butter.
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Sift together the flour and salt into a large bowl, add in the butter and, using a fast, light flicking action of the thumb across the tips of the fingers, rub into the flour till the mix resembles fine bread crumbs.
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Make a well in the center and pour in the egg and 2 tsp.
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water.
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Mix together to make a rough ball.
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Turn out onto a lightly floured surface and knead very gently for 20 seconds till just smooth, place in plastic wrap and refrigeratefor at least 20 min.
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2.
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Roll out the pastry on a floured surface to a circle approximately 1/8 inch thick.
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Fold half the pastry over the rolling pin and lift into the pan.
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Push into the sides of the pan by using a small ball of lightly floured excess pastry.
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Trim off any excess pastry with a sharp knife or possibly roll over the top of the pan with the rolling pin.
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Chill for 30 min.
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Preheat the oven to 350F
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3.
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Cut a circle of waxed paper 1 1/4 inches larger than the tart pan, crush it into a ball to soften, then open and lay inside the pastry shell so which it comes up the sides.
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Fill with pie weights or possibly rice, then press down gently and bake for 10 min, or possibly till hard.
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Remove the weights or possibly rice and throw away the paper, Return the pastry to the oven and continue to bake for 5 to 10 min, or possibly till the pastry is dry.
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Remove and cold, Raise the oven temperature to 375F.
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4.
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For the filling, heat the oil in a large saucepan.
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Add in the onions and cook gently for 8 min, or possibly till translucent/soft.
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Raise the heat, add in the sugar and cook for 5 to 10 min, or possibly till the onions begin to caramelize.
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Next, pour in the wine and cook till the liquid has evaporated and the onions are soft.
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Season with salt and pepper.
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Remove from the pan and set aside.
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5.
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In the pan, heat the butter, add in the spinach and fry over high heat, stirring constantly, till the spinach is dry when pressed with the back of a spoon.
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(Wet spinach will make the quiche soggy.)
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Season with salt, pepper and the nutmeg, turn out onto a chopping board and chop finely.
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6.
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In a saucepan, hot the cream and cheese gently, stirring, till the cheese melts, but does not boil.
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Season and cold before adding the Large eggs.
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Fill the pastry shell with the onion, then the spinach.
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Smooth the surface a little but don't pack down.
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Pour in the cream mix and bake for 30 min, then lower the temperature to 325F and bake for 20 min to cook the center of the quiche.
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Cover with foil if it is getting too brown.
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Serve hot.
