Preheat oven to 375F (190C) and unroll the pie crust into a 9-inch pie dish. Blind bake for 10 minutes.

In a skillet, briefly wilt the fresh spinach, then squeeze out any excess liquid thoroughly.

In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper.

Spread the wilted spinach, crumbled feta, shredded gruyere, and chives evenly over the bottom of the pre-baked crust.

Pour the egg and cream mixture over the fillings in the crust.

Bake for 35 to 40 minutes until the center is set and the top is lightly golden brown. Let rest for 10 minutes before slicing.