Quiche Florentine

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche dish or pie plate. Prick the bottom with a fork several times. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until just starting to color. Remove from oven and set aside.
2. Cook the spinach filling
   In a large skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Continue cooking until excess moisture has evaporated, about 5 minutes. Remove from heat and let cool slightly.
3. Prepare the egg mixture
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in 1 cup of Gruyère cheese, Parmesan cheese, nutmeg, cayenne (if using), salt, and pepper. Mix until evenly incorporated.
4. Assemble the quiche
   Spread the cooled spinach mixture evenly over the bottom of the pre-baked crust. Pour the egg mixture over the spinach. Sprinkle the remaining 1/2 cup of Gruyère cheese on top.
5. Bake the quiche
   Place the quiche in the oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. The center should be just slightly jiggly when gently shaken.
6. Cool and serve
   Allow the quiche to cool for at least 15 minutes before slicing. This helps the filling to set completely. Serve warm or at room temperature with a simple green salad on the side.