Savory Quiche with Spinach

Preheat the oven to 350°F. Grease a 9-inch tart pan with butter.

Roll out the shortcrust pastry and line the prepared pan, trimming excess dough. Prick the base with a fork, then chill in the refrigerator for 10 minutes.

Heat olive oil in a skillet over medium heat. Add onion and sauté for 2 minutes until translucent. Add garlic and cook for 30 seconds.

Add spinach to the skillet and cook until wilted and liquid evaporates, about 3 to 4 minutes. Remove from heat and let cool slightly.

In a large bowl, whisk together eggs, milk, cream, nutmeg, salt, and pepper. Stir in half of the grated cheese.

Spread the cooled spinach mixture evenly over the pastry base. Pour the egg mixture on top, then sprinkle the remaining cheese over the surface.

Bake for 35 to 40 minutes, until the filling is set and the top is golden brown.

Allow the quiche to cool for 10 minutes before slicing and serving.