Preheat oven to 375 degrees. Allow refrigerated pie dough to sit at room temperature for 15-20 minutes, then carefully unroll and place in a deep dish pie plate, fluting the edges.

Heat the olive oil in a large skilled over medium high heat. Add the diced onion and peppers and saute for 4-5 minutes until soft. Add minced garlic and cook for 1 minute or until fragrant, careful not to burn.

Add half the spinach to the skillet and cook and stir until wilted. Add remaining spinach and continue cooking until wilted.

Reduce heat to low and add cream cheese, cooking and stirring until it melts. Stir in the milk and heavy cream, then remove from the heat and cool for 5 minutes.

Lightly whisk eggs together with the salt, pepper, nutmeg, and cayenne pepper. Stir into the cooled spinach mixture and pour all into the prepared pie crust. Sprinkle with the Parmesan cheese and a dash of smoked paprika (if desired).

Bake for 40-45 minutes or until set in the middle. Cool on a wire rack for 10 minutes before slicing into wedges to serve.