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Preheat oven to 375° F (190° C). See notes on preparing pie crust and pan size.
Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.
Add mushrooms and garlic and cook until mushrooms are cooked through and all water in pan has evaporated, approximately 5 minutes. Remove pan from heat and add spinach. Stir for 1 minute longer until spinach is wilted and set aside.
Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk until frothy (2-3 minutes).
If veggies are watery, remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel or paper towels over the sink (this keeps the crust from getting soggy).
Unroll refrigerated pie crust and press into 9" deep pie dish or 9 ½" inch pie pan.
Place cooked veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
Bake for 35-40 minutes on the bottom oven rack until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.