Spinach and Feta Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch (23 cm) quiche dish or pie plate. Press it firmly against the bottom and sides. Prick the bottom several times with a fork. Blind bake for 10 minutes with pie weights or dried beans, then remove weights and bake for another 5 minutes until lightly golden.
2. Cook the spinach mixture
   While the crust is baking, heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Season with nutmeg, salt, and pepper. Cook until excess moisture has evaporated, about 5-7 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. Season with salt and pepper. If using, stir in the chopped dill.
4. Assemble the quiche
   Spread the cooled spinach mixture evenly over the bottom of the par-baked crust. Sprinkle the crumbled feta cheese evenly over the spinach. Carefully pour the egg mixture over the fillings.
5. Bake the quiche
   Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. To test, insert a knife in the center – it should come out clean. If the crust edges brown too quickly, cover them with foil.
6. Rest and serve
   Allow the quiche to rest for at least 10 minutes before slicing. This helps it set completely and makes for cleaner slices. Serve warm or at room temperature with a simple green salad on the side.