Quiche with ham and spinach

Ingredients:

Cake

• 1 and 3/4 cups premium flour + extra for work
• 2 tablespoons of sugar
• Fine salt
• 165g unsalted butter, diced and chilled
• 4 tsp apple cider or white vinegar
• 1/3 cup ice water + more as needed

Filling

• 0.5 cup thinly sliced ​​red onion
• 1 cup grated Monterey Jack cheese
• 0.5 cup chopped ham
• 0.5 cup chopped defrosted spinach, squeeze out the water

Cream

• 1 and 1/4 cups light cream
• 2 tbsp chopped fresh parsley
• 3 large eggs

Preparation:

1. Combine the flour, sugar, and 1/2 teaspoon salt in a food processor. Add about a third of the chilled butter cubes and pulse until incorporated. Add the remaining butter and pulse on high until the butter is the size of peas, 5-6 pulses.
2. Add the vinegar. Then, whisking quickly a few times, add the ice water. Press a small amount of dough between your fingers; it should just hold its shape but not be wet. If it crumbles, add more ice water, 1 tablespoon at a time. Pulse, but do not overbeat, or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin circle. Refrigerate for 1 hour.
3. Lightly flour a work surface and roll the dough into a circle 27-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, ensuring an even overhang around the circle. Fold the edges in and crimp them, creating a fluted shape if desired. Refrigerate for at least 30 minutes.
4. Preheat oven to 190°C.
5. Press a piece of foil onto the chilled dough in the pan and fill it with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
6. Reduce oven temperature to 175°C.
7. Filling:
   
   Spread the red onion evenly over the crust. Combine the cheese, ham, and spinach in a small bowl and arrange in an even layer on top of the onion.
   
   Cream:
   
   In a small bowl, combine cream, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
8. Fill the quiche with the cream and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.