Approximately 1 cup, sliced mushrooms (Oyster or shiitakes would be really tasty)
1 clove garlic, minced
1- 7 oz bag of spinach
4 large eggs
2 oz of feta cheese
1 cup of milk
1/4 cup Parmesan cheese, grated
1/2 cup shredded mozzarella
Salt and pepper to taste
Preheat the oven to 350 degrees.
Add mushrooms, garlic and a pinch of salt and pepper to a skillet with some olive oil or butter. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes). At the very end, add in the spinach and sauté until wilted and tender. Let cool slightly and squeeze out any excess liquid.
Grease a 9-inch pie plate. Place the spinach, mushrooms, and garlic in the pie plate. Sprinkle crumbled feta on top.
In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with salt and pepper. Pour the eggs mixture over the vegetables and feta in the pie dish. Top with shredded mozzarella.
Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the quiche for the 45-55 minutes or until the top is golden brown.