Directions

1. 1
   Preheat the oven to 190 C (375 F). Butter or oil a 25 cm round pie dish or ceramic baker.
2. 2
   Heat olive oil in a large skillet over medium heat. Add the leeks and cook for 6-7 minutes until very soft but not browned.
3. 3
   Add the garlic and cook 1 minute more. Add the spinach in handfuls, stirring until fully wilted, about 3 minutes (if using frozen, just warm it through).
4. 4
   Transfer the vegetable mixture to a colander and press out as much liquid as you can. This is critical to avoid a watery quiche.
5. 5
   In a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 tsp salt and a generous grind of pepper.
6. 6
   Stir the cooled vegetable mixture, most of the feta (reserve a small handful), dill and chives into the egg mixture.
7. 7
   Pour the filling into the prepared dish. Sprinkle the reserved feta on top.
8. 8
   Bake for 35-40 minutes until the quiche is set and lightly golden on top but still has a slight jiggle in the very centre.
9. 9
   Let rest for 10 minutes before slicing. Serve warm or at room temperature.