Preheat your oven to 190°C (375°F). Fit your pie crust into a 9-inch pie dish and poke a few holes in the bottom with a fork to prevent bubbling. Bake for 12 minutes until lightly golden, then set aside to cool slightly.
Meanwhile, heat a tablespoon of oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, with a warm aroma filling the kitchen.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and squeeze out any excess moisture to prevent sogginess.
In a large mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth and creamy, ensuring a silky custard base.
Stir in the grated cheddar cheese and the cooked spinach mixture until evenly combined, creating a vibrant, cheesy filling.
Pour the filling into the pre-baked crust, spreading it out evenly with a spatula or the back of a spoon. Place the pie dish on a baking sheet to catch any overflow.
Bake in the oven for about 35-40 minutes, until the top is golden and slightly puffed, and the filling is set with a gentle jiggle in the center.
Once baked, remove the quiche from the oven and let it rest for 10 minutes. This helps the filling to firm up and makes slicing easier.
Slice the quiche with a sharp knife, serving warm or at room temperature. The crust should be crisp, the cheese gooey, and the spinach tender, with inviting aromas filling the air.
