Spinach and Mushroom Quiche

1 Wholly Wholesome frozen pie crust

4 eggs

1 cup half and half

Salt and pepper

2 tablespoons butter

½ yellow onion, diced

1 teaspoon dried thyme

4 oz. mushrooms, sliced

4 cups loosely packed spinach

2 oz. feta cheese, crumbled

Preheat oven to 400 degrees. Remove crust from freezer and let thaw 10 minutes.  Pierce crust in several spots with a fork, then bake for 10 minutes.  Remove from oven and allow to cool. Reduce oven temp to 350 degrees.

In a bowl whisk eggs, half and half, salt, and pepper, until well mixed. Set aside.

In a skillet melt butter with onions over medium high heat. Cook until onions are translucent. Add mushrooms and thyme.  Continue to cook until mushrooms soften and then begin to brown.  Add spinach and slowly stir in until spinach wilts and most of the moisture cooks off.

Put veggie mix in the pie crust. Crumble feta over the top. Then gently pour egg mixture into the crust until the crust is full but not overflowing (you may have a little extra).

Bake for 45 minutes or until eggs are fully cooked and set. Serve hot or cold.