Preheat your oven to 190°C (375°F). Fit the pie crust into your pie dish, prick the bottom with a fork, and bake blind for 15 minutes until lightly golden. This helps prevent sogginess.
While the crust bakes, wash the spinach and roughly chop the leaves. In a skillet over medium heat, add a splash of oil or butter and sauté the spinach until just wilted and tender, about 2-3 minutes. Squeeze out any excess moisture and set aside to cool slightly.
In a mixing bowl, whisk together the eggs until smooth and then pour in the cream. Add a pinch of freshly grated nutmeg, salt, and pepper, whisking again until the mixture is fully combined and silky.
Chop or grate the cheddar cheese and fold it into the custard mixture, ensuring an even distribution of cheesy goodness.
Gently fold the wilted spinach into the custard mixture, combining all ingredients thoroughly but delicately to keep it airy.
Pour the filling into the pre-baked crust, smoothing the top with a spatula. Place the quiche in the oven and bake for 30-35 minutes, until the edges are golden and the center is just set with a slight jiggle.
Once baked, remove the quiche from the oven and let it rest for about 10 minutes. This helps the custard set further and makes slicing easier.
Slice into wedges and serve warm or at room temperature. Enjoy the tender, flaky crust with the creamy, cheesy filling and vibrant spinach.
