Preheat your oven to 375°F (190°C). Roll out your pie crust on a floured surface until about 3mm thick, then fit it into a 9-inch pie dish. Trim the edges and blind bake with weights for 15 minutes until lightly golden—this helps keep the crust crisp.
While the crust bakes, wash the spinach and roughly chop it. In a large skillet, melt the butter over medium heat, then add the spinach. Cook for 2-3 minutes until wilted, smelling fresh and earthy. Remove from heat and squeeze out any excess moisture with a clean towel or paper towels.
In a mixing bowl, whisk together the eggs, heavy cream, a pinch of nutmeg, and season generously with salt and pepper. Whisk until the mixture is smooth and slightly frothy, filling your kitchen with a rich, creamy aroma.
Add the shredded cheddar cheese to the egg mixture and stir until evenly combined, creating a luscious, cheesy custard.
Spread the sautéed spinach evenly over the bottom of the pre-baked crust. Then pour the cheesy custard mixture over the spinach, gently spreading it with a spatula to ensure even coverage and no gaps.
Place the assembled quiche in the oven and bake for 35-40 minutes, until the filling is set, puffed slightly, and the edges are golden brown. You’ll hear a gentle bubbling sound and see a slight browning on top.
Once done, remove the quiche from the oven and let it rest for at least 10 minutes. This rest period allows the filling to firm up, making it easier to slice cleanly. The smell should be savory and inviting, promising a satisfying bite.
Slice the quiche into wedges and serve warm or at room temperature. Enjoy the tender, custardy interior with crispy edges, perfect for a comforting breakfast or brunch.
