Spinach and Mushroom Quiche

Ingredients 

• Pre-made pie crust
• 3 cups spinach, roughly chopped
• 1 1/2 cups cleaned and sliced mushrooms
• Drizzle olive oil
• 6 large eggs
• 1/3 cup milk 
• 1/2 teaspoon salt
• 1/4 teaspoon thyme 
• 5 ounces goat cheese, crumbled

Preheat oven according to pie crust instructions. Press the dough into prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 1/4 inch up the sides. Bake until crust is lightly golden and firm to the touch, about 10-15 minutes. 

Preheat oven to 400 degrees F for quiche. 

In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the spinach and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool. 

In a mixing bowl, whisk together the eggs, milk, salt and thyme. Stir in the goat cheese and the slightly cooled mushroom and spinach mixture. 

Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing. 

Enjoy!