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Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Toss in the chopped spinach and cook until fully wilted. Remove from heat and squeeze out any excess liquid.
In a large bowl, vigorously whisk together the eggs, heavy cream, salt, black pepper, and a pinch of nutmeg until smooth and slightly aerated.
Fold the wilted spinach, crumbled feta, and shredded mozzarella directly into the egg mixture.
Preheat your oven to 190°C. Grease a deep round baking dish or cake pan generously. Pour the mixture in and bake for 30–35 minutes, or until the quiche is puffed, set in the center, and beautifully golden-brown on top.
Remove from the oven and let it sit for 5 minutes. Use a wide spatula to cleanly lift the entire quiche or a large wedge from the board, transferring it effortlessly onto a plate to slice and serve hot!