Ingredients

• 1 (9-inch) unbaked pie crust (store-bought or homemade; try whole wheat or gluten-free)
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 1 bell pepper (any color), diced
• 1 cup chopped spinach or kale
• ½ cup sliced mushrooms
• 4 large eggs
• 1¼ cups heavy cream or whole milk (or unsweetened almond milk for lighter version)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional but classic)
• 1 cup shredded Gruyère, cheddar, or Swiss cheese
• Optional: cherry tomatoes (add after baking to prevent sogginess)

Instructions

Preheat oven to 375°F (190°C). Fit pie crust into a 9″ pie dish; crimp edges. Prick bottom with fork. Line with parchment; fill with pie weights or dried beans. Blind-bake 10 min. Remove weights; bake 3 more min. Cool slightly.
In a skillet, heat oil over medium. Sauté onion and bell pepper 4–5 min until soft. Add mushrooms; cook 3 min. Stir in spinach; cook until wilted. Cool 5 min.
In a bowl, whisk eggs, cream, salt, pepper, and nutmeg. Stir in cooked veggies and ¾ cup cheese.
Pour filling into crust. Top with remaining ¼ cup cheese.
Bake 35–40 min until center is just set (slight jiggle is OK—it firms as it cools).
Rest 10–15 min before slicing. Serve warm or at room temperature.