Grease a 9-inch tin pie pan or a standard pie pan with oil and set aside.
In a high speed blender or food processor, add all your ingredients and blend until combined and a crumbly dough remains.
Using your hands, form a ball of dough and gently knead it until smooth. Using a rolling pin, roll out the dough until it is around half an inch thick. Transfer the dough onto the greased pie pan and gently press into place. Don't worry if it crumbles, as you can use your hand to press it against the pan. Using a fork, press down around the sides. Refrigerate while you make the quiche filling.
For the quiche filling
In a large mixing bowl, add all your ingredients, except for the cheese and baby spinach, and mix very well, until combined. Fold through half the cheese.
Baking the quiche
Preheat the oven to 180C/350F.
Place the baby spinach onto the bottom of the prepared pie crust. Pour the quiche filling into the crust, ensuring it is covered all over. Top with remaining cheese.
Bake the quiche for 35-40 minutes, or until the cheese has melted and the center is just baked.
Remove from the oven and allow the quiche to cool completely.
You can use a store bought crust, if you wish.Don't worry if your pastry is crumbly once it is in the pie tin- You can smooth it out using your hands. TO STORE: Leftover quiche should always be stored in the refrigerator, completely covered. It will keep for up to 1 week and can be enjoyed as is, directly from there. TO FREEZE: Quiche is freezer friendly, so freeze it up to enjoy at a later time. You can either freeze the quiche whole or as single portions.