Spinach and Feta Quiche

Preheat the oven to 180°C (350°F).

Roll out the shortcrust pastry and line a 24 cm tart tin with it, trimming any excess pastry from the edges.

In a frying pan, heat the olive oil over medium heat. Add the fresh spinach and sauté until wilted. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the eggs, milk, nutmeg, salt, and black pepper until well combined.

Spread the sautéed spinach evenly over the pastry base, then crumble the feta cheese on top.

Pour the egg mixture over the spinach and feta, ensuring an even distribution.

Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the top is golden brown.

Allow to cool for a few minutes before slicing and serving.