Quiche au jambon, épinards et fromage

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• 1 croûte à tarte de 9 po. (23 cm), précuite

• 1/2 lb (225 g) de Jambon fumé Lafleur

• 15 ml (1 c. à table) d'huile d'olive

• 1 oignon haché

• 30 ml (2 c. à table) de sirop d'érable

• 4 œufs

• 250 ml (1 tasse) de crème 10%

• 1 pincée de muscade

• 1 pincée de piment de Cayenne

• Poivre du moulin, au goût

• 125 g (½ tasse) de fromage mozzarella râpé

• 125 g (½ tasse) de fromage emmenthal râpé

• 250 ml (1 tasse) d'épinards congelés hachés, dégelés et bien égouttés ou épinards frais blanchis et bien égouttés