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Preheat the oven to 425 degrees F. Heat the olive oil
and butter in a large skillet over medium-high heat.
Add the garlic and cook until softened, about 1
minute. Add the greens and 1/2 teaspoon salt; cook,
stirring occasionally, until the greens wilt and most
of the liquid evaporates, 5 to 7 minutes.
Meanwhile, roll out the puff pastry on a lightly
floured surface until large enough to fit in a 9-inch
pie plate. Ease into the pie plate and trim the edge;
crimp if desired. Scatter the goat cheese and
parmesan in the crust, then top with the sauteed
greens.
Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon
salt and 1/4 teaspoon pepper in a medium bowl; pour
over the greens. Bake until the crust is golden brown
and the quiche is set, about 20 minutes. Slice into
wedges.
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