Prepare the Dough:

Preheat the oven to 180 °C (350 °F).

Place the pie crust in a quiche mold. Use a fork to prick the base, which helps prevent bubbling. Bake for 10 minutes, and then set aside.

Make the Filling:

In a pan, heat the olive oil over medium heat and sauté the chopped onion and garlic until fragrant.

Add the fresh spinach and cook until wilted. Remove from heat and let it cool slightly.

In a mixing bowl, combine the eggs, milk cream, ricotta, nutmeg, salt, black pepper, and the cooked spinach mixture. Mix until well blended, then stir in the grated cheese.

Assemble and Bake:

Pour the filling mixture over the pre-baked crust, spreading it evenly.

Bake in the oven for 35-40 minutes, or until the quiche is golden and firm to the touch.

Serve:

Allow the quiche to cool for a few minutes before slicing. Serve it warm or at room temperature for the best flavor!