- Preheat the oven to 200°C and grease a 25cm fluted round tin or ovenproof dish. In a large mixing bowl, place the flour, salt and butter and rub the butter into the flour until totally integrated and like breadcrumbs.
- Mix in one third of the onion chutney into the mixture, along with 1-2 tbsp of cold water, and bring the mixture together with your hands to make a dough ball. Knead for 3 minutes, then wrap the ball cling film and chill for 20 minutes.
- On a clean surface lightly dusted with flour, roll out the pastry to fit the prepared tin or dish and then line the tin with it, pushing it gently into the flutes and trimming to fit. Cover with a sheet of greaseproof paper and fill with baking beans. Bake for 10 minutes, then remove the beans and paper and cook for a further 5 minutes. Turn the oven to 180°C.
- In a jug, combine the eggs, nutmeg, garlic, Gouda, Cheddar, milk, pinenuts and spinach, and season with pepper. Pour into the pastry case and drop four or five cubes of the brie and dollops of the remaining onion chutney. Bake for 30-35 minutes, until the filling has set.