Spinach, Tomato and Goat's Cheese Quiche

Pastry

• 200 g plain flour
• 75 g unsalted butter cold, diced
• 45 g water
• 2 pinches fine sea salt

Filling

• 15 g olive oil
• 150 g onions, quartered
• 80 g sun-dried tomatoes in oil, drained
• 150 g fresh spinach leaves
• 170 g milk
• 3 large eggs
• 1 pinch ground nutmeg
• ½ tsp fine sea salt
• 1 - 2 pinches ground black pepper
• 150 g goat's cheese, sliced (1 cm)