Ingredients:

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 4 large eggs
  • 1 cup heavy cream
  • 8 oz smoked turkey, diced
  • 1 cup fresh spinach, chopped
  • 1½ cups Gruyère cheese, shredded
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. In a large bowl, whisk together 1¼ cups all-purpose flour and ½ tsp salt.
  2. Add ½ cup chilled butter cubes; use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Stir in 4 tbsp ice water one tablespoon at a time until the dough just begins to clump together.
  4. Shape the dough into a disk, wrap in plastic, and refrigerate for 1 hour.
  5. Preheat oven to 375°F (190°C).
  6. On a floured surface, roll the dough into a 12-inch circle and press it gently into a 9-inch deep-dish pie pan, trimming the edges.
  7. Line the dough with parchment paper and fill with pie weights or dried beans.
  8. Bake at 375°F (190°C) for 12 minutes.
  9. Remove the weights and parchment, then bake for another 5 minutes until the bottom looks dry and matte.
  10. Heat 1 tbsp olive oil in a pan over medium heat; sauté 8 oz diced smoked turkey and 1 cup chopped fresh spinach until the spinach is wilted and the turkey is lightly browned.
  11. Spread the sautéed turkey and spinach mixture and 1½ cups shredded Gruyère cheese evenly across the bottom of the pre-baked crust.
  12. In a bowl, whisk 4 large eggs, 1 cup heavy cream, ¼ tsp salt, and ¼ tsp black pepper until completely smooth.
  13. Pour the custard over the fillings and bake at 350°F (180°C) for 30–35 minutes, or until the edges are set and golden, the center has a slight jiggle, and the internal temperature reaches 160°F (71°C).