Preheat oven to 350F. Remove from the freezer pie crust and allow to come to room temperature. After that, roll the pie crust into a pie plate and press it into place. Bake until the edges of the crust are starting to brown, about 10-15 min.
While the crust bakes heat a pan over medium heat. Saute garlic and onion in oil for 1-2 min. Add spinach to the pan on stage. Cook spinach in oil just until wilted.
Then, fill the quiche crust with spinach, feta cheese, sun-dried tomatoes, and mozzarella.
In a mixing bowl, whisk eggs and heavy cream together. Carefully pour the egg mixture over the spinach, cheese, dried tomatoes, and mozzarella.
Bake in the oven for 45-50 minutes, until the egg mixture, is set and the pie crust is golden brown. When the quiche is done, place it on a wire rack to cool. Cut into wedges and serve. Enjoy!
