Bake the crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside.

In a medium pot, add olive oil, shallot, and then spinach. Over medium heat, sauté mixture for 4-5 minutes until spinach just wilts.

With a slotted spoon, transfer mixture to a cutting board lined with a triple layer of paper towel. Use paper towels to squeeze liquid out of spinach mixture. Roughly chop mixture into bite-sized pieces. Let cool to room temperature. Pop in fridge for faster cooling!

Mix grated cheeses together. Add spinach mixture to cheese mixture and toss. Add spinach/cheese mixture to pie crust in an even layer.

Whisk together heavy cream, eggs, and a pinch of salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over!

Top quiche with a dusting of freshly ground nutmeg or a handful of snipped chives.

Bake quiche at 350 degrees, uncovered for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes.

Let quiche rest for 10 minutes before slicing!