A savory and satisfying spinach and feta quiche with a buttery crust, perfect for breakfast, brunch, or a light dinner.

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Preheat oven to 375 °F (190 °C). Place pie crust in a 9‑inch tart or pie pan, crimp edges, and set aside.
In a skillet over medium heat, warm olive oil. Add onion and sauté until soft, about 4 minutes. Add garlic and cook 1 minute more.
Add spinach by the handful and cook until wilted (fresh) or heated through (frozen). If using fresh, cook until nearly all moisture evaporates. Remove from heat and let cool slightly.
In a bowl, whisk together eggs, half‑and‑half, salt, pepper, and nutmeg until smooth.
Spread the spinach mixture evenly in the pie crust. Sprinkle feta and shredded cheese on top.
Pour egg mixture over the filling, distributing evenly.
Bake for 35–40 minutes, until the center is set and top is lightly golden. A knife inserted in the center should come out clean.
Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.

For a gluten‑free version, use a gluten‑free pie crust.
Substitute ricotta or goat cheese for feta if preferred.
Add cooked bacon or ham for a non‑vegetarian version.
Store leftovers covered in the fridge for up to 4 days; reheat in a low oven to maintain crisp crust.