Spinach quiche

This is one of our favorite vegetarian meals.  I can't remember where I originally got the recipe, but it has evolved so much over the time I've been using it that I think I can almost call it my own. 

Prepare a pie crust (or you can use the pre-made frozen kind).  I use this no-roll pie crust recipe with whole wheat flour.

In a skillet melt 1/2 cup of butter, then add 3 cloves garlic (chopped) and 1 small onion (chopped) and sauté until tender.  At this point add spinach (I do this by sight.  I think the original recipe called for a 10oz package of frozen, but I use fresh and just eyeball it.  I'm sure I use more...), and a handful of mushrooms (sliced, and again, I eyeball this - it wasn't originally called for) and sauté until spinach has wilted and reduced in size.  To this mixture add 8oz of feta (I sometimes use 4oz feta and 4oz goat cheese) and 8 oz of shredded cheddar and season with salt, pepper, and Italian herbs to your liking.  Stir until melted, then spoon in to pie crust and spread out evenly.

In a separate bowl whisk together 4 eggs and 1 cup of milk, then pour this mixture over the contents in the pie crust.  Depending on how deep your pie crust is, this will be pretty full, so I usually do it on a cookie sheet.  Transfer pie to oven (on the cookie sheet is fine) and bake at 375 for 30 minutes, then sprinkle the more cheddar cheese over the top and cook an additional 20-30 minutes or until the center is set.  Allow to stand for 10 minutes before cutting (this is very important if you don't want to be serving goop).