Mushroom, Spinach & Cheese Quiche

I've been tweaking this one over the last few months. It started with a recipe I found online that was just okay. Four experiments later, it's the way we like it. Enjoy!

Mushroom, Spinach & Cheese Quiche
(Makes 1 pie plate, 6-8 servings)

1 prepared pie crust
2 Tbsp. unsalted butter
¼ c. onion, finely chopped
Half of a 10 oz. pkg. fresh mushrooms, sliced
Half of a 10 oz. pkg. frozen chopped spinach, thawed and drained
6 oz. cream cheese, softened*
¼ tsp. basil
¼ tsp. parsley
¼ tsp. dill
¼ tsp. chives
¼ tsp. minced garlic
¼ tsp. salt
¼ tsp. black pepper
½ c. mozzarella, shredded
4 eggs
½ c. whole milk (or half-n-half)

*You can use 4 oz. herbed goat cheese + 2 oz. cream cheese instead of all cream cheese. Just eliminate the 4 herbs.

1. Prepare pie crust and preheat oven to 400 degrees.
2. Saute onions and mushrooms in butter over medium heat for 6-8 mins., then mix with spinach, cream cheese and seasonings and spread in bottom of pie crust.
3. Layer mozzarella cheese over top of spinach mixture, then gently whisk together milk and eggs and pour over top.
4. Bake at 400 for 15 mins., then lower temp. to 325 degrees and bake for 35-40 mins. more. Let sit on counter at least 5 mins. before cutting and serving.