Cheesy Spinach (Or Swiss Chard) And Mushroom Quiche - cooking recipe

Ingredients

1 frozen pie crust
1 (10 ounce) box frozen chopped spinach, thawed
3/4 cup half-and-half or 3/4 cup whole milk
4 eggs
1/2 cup grated gruyere cheese
1/2 cup grated asiago cheese
1/2 cup grated gouda cheese or 1/2 cup Fontina cheese
5 mushrooms, sliced
1/4 - 1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg

Preparation

Drain the spinach very, very well. I squeeze it and them roll it in paper towels to get all liquid out - otherwise, a soggy pie.
Place spinach in pie shell.
Top spinach with mushrooms.
Sprinkle nutmeg over mushroom.
Top mushrooms with cheese.
Beat eggs well and add half and half, salt and pepper.
Pour egg mixture over cheese, being careful not to let it run over edges of the pie. I use the tip of a knife to move the cheese a bit so that the egg mixture can get through to the bottom of the pie.
Bake at 350F for 45-50 minutes. Top will be lightly browned and it won't look wet. Let it sit for about 10 minutes before cutting and serving.