1 unbaked 9-inch pie crust

1 tbsp olive oil

1/2 small onion, finely chopped

3 cloves garlic, minced

5 oz fresh spinach, chopped

4 large eggs

1 cup milk (or half-and-half for creamier texture)

1/2 cup heavy cream

1 cup shredded Swiss or Gruyère cheese

1/2 cup crumbled feta cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg

1/2 tsp dried oregano (optional)

Preheat oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish. Trim excess, crimp edges, prick the bottom with a fork, and pre-bake for 10 minutes. Set aside.
In a skillet, heat olive oil over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute.
Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, whisk together eggs, milk, heavy cream, salt, pepper, nutmeg, and oregano (if using).
Sprinkle half of the shredded cheese over the pre-baked crust. Spread the spinach mixture evenly over the cheese, then top with crumbled feta.
Pour the egg mixture over the spinach and cheese, ensuring even distribution. Sprinkle the remaining shredded cheese on top.
Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.
Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

Cheese Variations: Swap Swiss or Gruyère with cheddar, mozzarella, or goat cheese.

Veggie Additions: Add mushrooms, bell peppers, or sun-dried tomatoes.

Crustless Option: Skip the crust and bake the filling in a greased pie dish.

Meat Lovers: Add bacon, ham, or sausage for extra protein.

Dairy-Free Alternative: Use almond milk and dairy-free cheese.