Preheat the oven to 180°C (350°F). Grease a 9-inch (23 cm) quiche or tart pan.

Prepare the crust by combining 200 grams of all-purpose flour, 100 grams of cold, cubed butter, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs. Add 2-3 tablespoons of cold water and pulse until the dough comes together. Press the dough into the prepared pan and refrigerate for 15 minutes.

Blind bake the crust by lining it with parchment paper and filling it with baking beans or pie weights. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes until lightly golden. Set aside to cool.

In a large pan, heat 1 tablespoon of oil over medium heat. Add 1 finely chopped onion and 2 cloves of minced garlic, and sauté until softened, about 5 minutes.

Add 500 grams of chopped spinach to the pan and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and let it cool slightly.

In a large bowl, whisk together 4 large eggs, 200 ml of fresh cream, and 100 grams of crumbled goat cheese. Add the cooled spinach mixture and mix well.

Pour the spinach and egg mixture into the baked crust. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool for 10 minutes before slicing and serving.