Spinach Quiche Recipe

Preheat your oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork to prevent bubbling.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined. Stir in the shredded Gruyère and grated Parmesan cheeses, and season with salt, pepper, and a pinch of nutmeg.

Add the cooked spinach mixture to the egg mixture and stir until everything is evenly distributed.

Pour the mixture into the prepared pie crust.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.

Allow the quiche to cool for a few minutes before slicing and serving.