A regular-depth nine-inch quiche with squeezed spinach, shallots and Gruyère.

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Heat oven to 375°F. Line one unbaked 9-inch crust with parchment and pie weights. Bake about 15 minutes, remove weights, and bake another 5 minutes until the bottom looks dry. Lower oven to 350°F. While crust bakes, squeeze 10 oz thawed frozen spinach very dry.
Melt 1 tbsp butter in a skillet and soften 1 minced shallot about 5 minutes without browning. Let cool slightly. Scatter spinach, shallot and 1 cup grated Gruyère evenly over the parbaked crust.
Whisk 4 eggs with 3/4 cup whole milk, 1/2 cup heavy cream, 1/2 tsp fine salt, 1/4 tsp black pepper and 1/8 tsp ground nutmeg until combined. Pour gently into the shell without overflowing; if the plate is shallow, record any filling left over.
Bake at 350°F approximately 45–55 minutes until the center of the egg filling reaches 160°F on a food thermometer and the crust is golden; shield the edge if needed. Cool on a rack about 15 minutes before cutting eight wedges. Refrigerate leftovers promptly.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate: blind bake 20 minutes, shallots 5 minutes, filling bake up to 55 minutes, cool 15 minutes; oven preheat excluded.