Step 1

Preheat the Oven: Set your oven to 400°F and place the oven rack in the middle position.

Step 2

Prepare the Crust: Thaw the pie crust until it’s soft enough to prick with a fork, about 10 minutes easily. Prick the bottom and sides all over (about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. If it puffs up while baking, gently prick it to deflate. For any cracks, see the crust repair tip below.

Step 3

Cook the Shallots: Melt the butter in a small skillet over medium-low heat. Cook the shallots until they are soft and translucent, about 8 minutes, taking care not to let them brown. Set aside to cool.

Step 4

Prepare the Egg Mixture: In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt, and cayenne pepper.

Step 5

Assemble the Quiche: Place the cooked pie crust on a baking sheet (to ease handling). Spread the cooled shallots evenly over the bottom of the crust. Sprinkle the shredded Gruyère on top and evenly distribute the spinach over the cheese. Pour the egg mixture over everything.

Step 6

Bake the Quiche: Reduce oven temperature to 325°F. Bake for 50 to 55 minutes, until the custard sets and the top is lightly golden. Serve hot or warm.