1 prepared pie crust (my favorite is Martha Stewart's)
6 large eggs
2/3 cream or creme fraiche
1 cup whole milk
5 oz fresh baby spinach
1/4 cup chopped or sliced sun dried tomatoes
1/2 cup crumbled feta cheese
Preheat oven to 425 degrees F. Roll out pie crust dough and fit into a pie dish. Poke dough with a fork. Line dough with foil and fill with pie weights (dried beans work too). Bake 15 minutes. Remove weights and foil and continue baking another 5 minutes, or until bottom is golden.
In a medium sized bowl, whisk together eggs, cream, and milk. Season lightly with salt and pepper.
In a large pan set over medium heat, heat olive oil. Add spinach and a pinch of salt and pepper. Cook until wilted. Drain out as much liquid as possible. Place spinach and sun dried tomatoes on top of crust. Pour egg mixture on top. Sprinkle with feta cheese. Bake until puffed and cooked through, about 30 minutes.