Preheat the oven to 425˚F.

Roll out the refrigerated pie crust and gently press into a pie plate or a 9 inch springform pan. Line the crust with a piece of parchment paper and fill it with pie weights or dry beans or rice.

Pre-bake the crust for 10 minutes. Remove the parchment and pie weight (beans or rice).

Reduce the oven to 375°F.

Cook the spinach: Add the butter to a large skillet over medium-high heat and melt, adding in the chopped shallots. Cook for 2 to 3 minutes. Season with salt and pepper. Add the chopped spinach and cook for 2 to 3 minutes until cooked down. Slightly cool; press down with a paper towel to absorb some of the liquids.

Combine eggs and heavy cream: In a medium sized bowl add the eggs, heavy cream, and nutmeg and whisk until combined.

Assemble the quiche: Sprinkle half the Gruyere cheese over the bottom of the pre cooked pie crust. Add the spinach filling, and pour the egg mixture over the spinach.

Top with remaining gruyere cheese.

Transfer the quiche onto a baking sheet (in case any overflow) and bake for 35 minutes at 375°F or until the quiche is golden brown and puffed. The center will be a bit jiggly but the rest should be set.

Allow the quiche to cool for 15 minutes, to fully set. Cut into slices and serve either warm or at room temperature with your favorite salad.