Preheat your oven to 180°C (350°F). Roll out the pie crust into your pie dish, pressing it into the edges. Prick the bottom with a fork and blind bake for 15 minutes until lightly golden. This step helps prevent sogginess.
While the crust bakes, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted and bright green, about 2-3 minutes. Remove from heat and let cool slightly, squeezing out excess water to keep the crust crisp.
In a large bowl, whisk together the eggs, heavy cream, and a pinch of nutmeg until smooth and slightly frothy. Season with salt and pepper, tasting to adjust the seasoning.
Stir the cooled, squeezed spinach into the custard mixture, then fold in the grated cheddar cheese evenly.
Pour the filling into the pre-baked crust, spreading it out evenly. Place the pie dish on a baking sheet to catch any drips.
Bake in the oven for 35-40 minutes, until the edges are golden and the center is just set with a slight jiggle. The top should be lightly browned and puffed.
Remove the quiche from the oven and let it rest for 10 minutes on a wire rack. This allows the filling to set fully and makes slicing easier.
Slice into wedges and serve warm or at room temperature. Enjoy the creamy, cheesy filling with the crisp crust and vibrant spinach flecks.
