If using a store-bought pie crust, follow the instructions on the package for pre-baking.If using homemade pie crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges and prick the bottom with a fork. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes or until the edges start to turn golden. Remove the parchment paper and weights, and bake for 5 minutes. Remove the crust from the oven and set it aside. Turn oven temperature to 350 degrees F.

In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.

Add chopped spinach to the skillet and cook until wilted—season with salt, pepper, and nutmeg. Allow excess liquid to evaporate.

In a bowl, whisk together eggs and milk.

Sprinkle half of the gruyere cheese over the bottom of the crust. Spread the spinach mixture evenly over the cheese. Pour the egg mixture over the top. Sprinkle with the remaining cheese.

Place a large piece of foil under the pie plate and bring it over the crust edges to prevent it from getting too browned.

Place the quiche in the preheated oven and bake for about 45-55 minutes, or until the quiche is set in the center and the top is golden brown. The quiche is done when a knife inserted near the center comes out clean.

Allow the quiche to cool for a few minutes before slicing and serving. Top with chopped green onions, if desired. It can be served warm or at room temperature.

This classic French spinach quiche is perfect for brunch, lunch, or a light dinner. Enjoy!