Preheat your oven to 180°C. Lightly grease your baking dish with oil or butter. This helps prevent sticking. Make sure the dish is ready before handling the delicate filo sheets.

Place one sheet of filo in the dish. Brush lightly with oil or melted butter. Add another sheet on top. Repeat this process with all sheets. Let edges hang over slightly for a rustic look.

Heat a little oil in a pan over medium heat. Add chopped onion and garlic. Cook until soft and fragrant. Add mushrooms and cook until tender. Then add spinach and cook until wilted.

In a mixing bowl, crack the eggs. Add milk and cream. Whisk until smooth. Add salt, pepper and a pinch of nutmeg. Mix well to create a creamy filling.

Add the cooked vegetables into the egg mixture. Stir gently. Add grated cheese and mix again. This creates a rich and flavorful filling for the quiche.

Pour the mixture into the filo-lined baking dish. Spread evenly using a spoon. Fold the overhanging filo edges slightly inward for a beautiful border.

Place the dish in the preheated oven. Bake for 30–35 minutes. The top should look golden. The filling should be set but still slightly soft in the center.

Remove the quiche from the oven. Let it rest for 10 minutes. This helps it set properly. Slice gently and serve warm.