- In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form into a disc with your hands.
- On a floured work surface, roll out the dough. Line a 10-inch (25-cm) quiche plate. Fold the excess dough inward, pressing the edges to double the side. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes or freeze for 15 minutes. Sprinkle with the Parmesan cheese.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Bake the crust for 15 minutes. Let cool. Reduce the oven’s temperature to 350°F (180°C).
- Meanwhile, in a skillet, brown the onion in the oil. Add the garlic and cook for 1 minute. Add half the spinach and the broth. Stir to combine and remove from the heat. Season with salt and pepper. Let cool.
- In a food processor, purée the remaining spinach and 1 egg until smooth. Add the remaining eggs, cheese, and cream. Pulse until smooth. Add to the onion mixture and stir to combine. Adjust the seasoning. Pour into the partially cooked crust. Bake for about 30 minutes or until the filling is firm.