Heat oven to 425ºF. Unroll pie crust and fit into bottom and up the sides of a 9-in. tart pan with a removable bottom; fold excess into and around sides of pan. Bake until lightly golden, 10 to 12 minutes.
Meanwhile, in a large bowl, whisk together eggs, half-and-half, nutmeg and cayenne.
Stir in spinach, cheese, parsley and chives.
Lower oven to 375ºF. Pour egg mixture into the crust. Bake until set and a knife inserted into the center comes out clean, 40 to 45 minutes. Serve warm or at room temperature with the salad.
Hope you enjoy!