Ingredients:

  • 1 (9-inch) store-bought refrigerated pie crust
  • 1 tbsp (15g) melted butter
  • 10 oz (280g) fresh baby spinach, roughly chopped
  • 1 tbsp (15g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (115g) shredded Gruyere or Swiss cheese
  • 3 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/4 tsp (1.5g) ground nutmeg
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Fit the store-bought crust into the pie dish, trim the edges, prick the bottom with a fork, and brush with melted butter.
  3. Blind-bake the crust for 8–10 minutes until the edges are just set.
  4. Melt 1 tbsp butter in a skillet over medium heat; add minced garlic and cook for 1 minute.
  5. Add fresh spinach to the skillet and sauté for 2–3 minutes until completely wilted.
  6. Transfer spinach to a fine-mesh strainer and press down with a spoon to remove all excess liquid.
  7. In a bowl, whisk eggs, heavy cream, milk, nutmeg, salt, and pepper until completely smooth.
  8. Spread the squeezed spinach evenly over the bottom of the pre-baked crust and sprinkle shredded Gruyere over the spinach.
  9. Pour the egg mixture over the top and bake for 30–35 minutes until the center has a slight jiggle and the top is mahogany-colored.