Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Line it with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes until lightly golden. Remove from the oven, take out the weights, and set aside.
While the crust bakes, sauté the fresh spinach in a dry skillet over medium heat for 2-3 minutes until wilted and fragrant. Drain any excess moisture by pressing it with a spatula or squeezing in a towel. Chop the drained spinach roughly and set aside.
In a mixing bowl, whisk together the eggs and heavy cream until smooth and slightly frothy. Season with salt, pepper, and a pinch of nutmeg, then stir in the grated cheddar cheese and the chopped spinach.
Pour the filling into the pre-baked crust, spreading it evenly with a spatula. If you’re using toasted nuts, sprinkle them on top now for an added crunch.
Bake the quiche in the oven for 35-40 minutes, until the custard is set, the top is golden brown, and a knife inserted into the center comes out clean. The filling will puff slightly and then settle as it cools.
Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes. This resting period helps the custard set fully and makes slicing easier.
Slice the quiche into wedges with a sharp knife, wiping the blade clean between cuts for neat pieces. Serve warm or at room temperature, enjoying the creamy filling with its delightful crunch on top.
