Spinach Quiche

Ingredients
1 tsp olive oil
½ onion, sliced into thin strips
1 red pepper, seeded and sliced into thin strips
1 tsp. minced garlic
225 g mushrooms, sliced
60 g loosely packed baby spinach If spinach pieces are large, chop a few times to break up
1 refrigeratted pie crust or make crust from scratch
366 g milk (I used whole milk but 2% is fine, DO NOT use non-fat)
5 eggs
¼ tsp salt
¼ tsp pepper
⅛ tsp. nutmeg
56.5 g grated cheese (sharp cheddar, swiss, or gruyere work great)

Instructions
Preheat oven to 375° F (190° C).
Heat oil in a medium sized pan. Add onions and peppers and sauté for 2-3 minutes until onions start to turn translucent.
Add mushrooms and garlic and cook until mushrooms are cooked through and all water in pan has evaporated, approximately 5 minutes.
Remove pan from heat and add spinach. Stir for 1 minute longer until spinach is wilted and set aside.
Crack eggs and whisk until frothy. Add milk, salt, pepper, and nutmeg and whisk until frothy (2-3 minutes).
If veggies are watery, remove any excess liquid from the cooked veggies by squeezing them in a kitchen towel
Remove frozen pie crust from freezer or unroll refrigerated pie crust and press into 9-9 1/2" inch pie pan.
Place veggies on top of crust in pie pan in an even layer. Sprinkle cheese on top. Pour egg mixture evenly over the veggies and cheese.
Bake for 35-40 minutes until starting to brown on top. Remove from oven and let sit for 5-10 minutes before cutting and serving.

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