Preheat your oven to 190°C (375°F). Roll out your pie crust on a lightly floured surface to about 3mm thickness, then gently fit it into your tart pan, pressing into the edges. Trim any excess crust and chill in the fridge for 10 minutes to keep it firm.
Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until the crust is set and slightly firm. Carefully remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Let it cool slightly.
While the crust bakes, rinse the fresh spinach, then roughly chop it. Sauté in a dry skillet over medium heat for 2-3 minutes until wilted and vibrant green. Drain excess moisture and set aside to cool.
In a mixing bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until just combined. Gently fold in the cooled spinach and grated cheddar, mixing lightly to incorporate everything evenly.
Pour the filling into the cooled crust, spreading it evenly with a spatula. Place the tart on a baking sheet to catch any spills.
Bake the quiche in the oven at 190°C (375°F) for 30-35 minutes, until the top is lightly golden and the filling is just set with a slight wobble in the center.
Remove the quiche from the oven and let it rest for 10 minutes. The filling will firm up as it cools, making it easier to slice neatly.
Slice the quiche with a sharp knife, serve warm or at room temperature, and enjoy the creamy, cheesy, tender spinach filling encased in a flaky crust.
