Prepare the Crust:
In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Preheat the Oven:
Preheat your oven to 375°F (190°C).
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Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to fit a 9-inch quiche pan or pie dish. Press the dough into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom with a fork.
Blind Bake the Crust:
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for another 5 minutes or until the crust is lightly golden. Remove from the oven and set aside.
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Prepare the Filling:
In a large skillet, heat a bit of butter and olive oil over medium heat. Add the chopped yellow and red onions and sauté until soft and translucent. Add the crushed garlic if using, and cook for another minute.
Add the fresh spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
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Mix the Filling:
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg. Stir in the shredded gruyere cheese and cubed blue cheese.
Add the cooked spinach and onion mixture to the egg mixture and stir to combine.
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