Gluten-Free JOC Mushroom and Spinach Quiche

Ingredients:

1 gluten-free pie crust (store-bought or homemade)
1 cup fresh mushrooms, sliced
1 cup fresh spinach, chopped
1/2 cup shredded Swiss cheese (ensure it's gluten-free)
4 large eggs
1 cup gluten-free half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

Directions:

Preheat your oven to 375°F (190°C).
In a skillet, sauté the mushrooms and spinach until they are tender and any excess moisture has evaporated.
Spread the cooked mushrooms and spinach in the bottom of the gluten-free pie crust. Sprinkle with shredded Swiss cheese.
In a bowl, whisk together the eggs, gluten-free half-and-half, salt, pepper, and ground nutmeg.
Pour the egg mixture over the mushrooms, spinach, and cheese in the pie crust.
Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown.
Allow it to cool for a few minutes before slicing and serving.