Spinach Quiche

Preheat oven to 375°. Place crust on a baking sheet, then line it with a piece of parchment paper and fill with dried beans (or another pie weight). Bake until crust is lightly golden on the sides and no longer appears doughy, about 15 minutes. Transfer to a wire rack to cool and decrease oven temperature to 325°.

Meanwhile, heat oil in a large skillet over medium heat. Add leeks and season with salt and pepper. Cook until bright green and tender, 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute. Season with more salt and pepper and transfer to a bowl to cool.

In a medium bowl, stir to combine cheese, scallions, and shallot.

In a large bowl, whisk eggs until smooth. Whisk in half-and-half and season mixture with ½ teaspoon salt, black pepper, and nutmeg if using.

When crust and spinach mixture have cooled to room temperature, assemble the quiche: Sprinkle half the cheese mixture in an even layer on the bottom of the pie crust. Next, add the spinach and leek mixture in an even layer. Pour egg mixture over spinach, then sprinkle with remaining cheese mixture.

Bake quiche until just set, about 40 to 45 minutes. Let cool until warm, about 20 minutes, until serving.