Let your refrigerated pie crust sit on the counter for 10 minutes to help it be more flexible.
Preheat your oven to 375 degrees.
Add the butter to a frying pan over medium high heat. Once the butter is melted, turn down the heat to medium, add your chopped sweet onion and the brown sugar and cook until the onions start to turn translucent and golden brown, about 8-10 minutes.
Gently unroll the pie crust, and transfer to a 9-10" round pie dish. Press the crust in to the pan on the bottom and sides then tuck any additional crust under the edges and crimp around the edge as desired.
In a mixing bowl, whisk together the eggs, heavy cream, half and half, mustard, buffalo sauce, salt, pepper and nutmeg.
Spread the spinach out evenly on the bottom of the pie crust. Sprinkle the fresh thyme over the spinach, then sprinkle the cooked onions over the top. Add 1 cup of the gruyere cheese. Slowly pour the egg mixture evenly over the filling and sprinkle the remaining 1/2 cup gruyere cheese over the top. (I like to sprinkle a few fresh thyme leaves over the top too.)
Place your quiche in the oven on the middle shelf, bake for 40-45 minutes until golden brown. (Note, it will puff a bit in the oven, but then deflate again once you take it out and let it cool, so don't stress.)
Remove from oven and let cool on a cooling rack for at least 10-15 minutes before slicing and serving.