Preheat your oven to 180°C (350°F). Roll out the pie crust on a floured surface to about 0.5 cm thick, then fit it into your tart or pie dish. Prick the bottom with a fork, chill for 10 minutes, then line with parchment and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
While the crust bakes, prepare the asparagus by trimming the woody ends and cutting into 2-inch pieces. Bring a pot of water to a boil, blanch the asparagus for 2 minutes until vibrant green, then transfer to an ice bath to stop the cooking and preserve color. Drain well and set aside.
In a skillet, heat a small drizzle of olive oil over medium heat. Add the spinach and sauté until just wilted, about 2-3 minutes. Squeeze out excess moisture with a clean cloth or paper towels, then roughly chop the greens and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, ground nutmeg, and a pinch of salt and pepper until smooth and slightly frothy. This creates a silky custard base that will meld with the greens and cheese.
Evenly spread the sautéed spinach over the partially baked crust. Arrange the blanched asparagus on top, then pour the custard mixture over the vegetables. Sprinkle the grated Gruyère cheese evenly across the surface.
Place the assembled quiche in the oven and bake for 35 to 40 minutes, or until the top is bubbly and golden brown. The filling should be just set with a slight wobble in the center when gently shaken.
Once baked, remove the quiche from the oven and allow it to rest on a wire rack for at least 10 minutes. This helps the custard set further and makes slicing easier without losing its structure.
Slice the quiche with a sharp knife, revealing the vibrant green vegetables and melted cheese. Serve warm or at room temperature with a light salad for a perfect spring meal.
