Line a quiche tin with the shortcrust pastry and pre-bake.

Gently saute the diced onion with the garlic in olive oil. When transparent, add the shredded spinach, shredded basil, grated nutmeg, salt and pepper. Combine over a medium heat until wilted. Remove to a bowl and cool. Add the cheeses, coconut milk, eggs and combine well.

Adjust seasoning as necessary.

Fill the pre-baked pastry case with the spinach mix and bake at 180?C until just firm to touch.

Alternatives:

Use cream instead of coconut milk.

Use a herb pastry.