Preheat the oven to 180°C (350°F). Roll out your pie crust and fit it into a 9-inch pie dish, then prick the bottom with a fork. Chill in the fridge while you prepare the filling.
Trim the woody ends off the asparagus, then toss the spears with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized. Let cool slightly.
While the asparagus cools, wash and chop the spinach. In a skillet over medium heat, add a splash of olive oil and wilt the spinach for about 2-3 minutes until vibrant green. Drain excess moisture and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, lemon zest (if using), salt, and pepper until smooth. Stir in the grated cheese until evenly combined.
Remove the pie crust from the fridge and line it with parchment paper. Fill with pie weights or beans and bake for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly golden.
Spread the roasted asparagus evenly over the bottom of the pre-baked crust, then layer the wilted spinach on top.
Pour the custard mixture over the vegetables, ensuring it fills the crust and covers everything evenly.
Bake the quiche in the oven for 35-40 minutes, or until the top is golden brown and the custard is just set with a slight jiggle in the center.
Remove from the oven and let the quiche rest for 10 minutes to allow the filling to set fully. The aroma of baked cheese and vegetables should fill the air.
Slice and serve the warm or at room temperature, enjoying the creamy custard paired with tender roasted asparagus and wilted spinach.
