Healthy Spinach & Mushroom Quiche

This was my first attempt ever at making quiche. I used skim milk instead of half & half to make it healthier. Very yummy and light tasting. Happy New Year!

Ingredients:

1 refrigerated pie crust

1 small onion, chopped

4 oz baby portabella mushrooms, sliced

1 pkg. frozen chopped spinach, thawed and drained

1 tbsp olive oil

4 large organic cage free eggs

1 cup milk

1 tsp kosher salt

a few grinds of black pepper

1/2 tsp garlic powder

1/4 cup fresh flat-leaf parsley leaves, chopped

3/4 cup organic sharp cheddar cheese

Heat oven to 375. Fit pie crust in 9 inch glass pie plate. Heat oil in large skillet over medium heat and add onions and mushrooms. Cook for 2 minutes and add in spinach and parsley. Cook 2 more minutes. Add mixture to the pie shell. Whisk together eggs, milk, salt & pepper, and garlic powder and pour over veggie mixture. Sprinkle on cheese and bake 30-35 minutes until knife inserted in center comes out clean. Let stand for 10 minutes before serving.