recipe from joythebaker.com

     adapted from The Good Egg

 1 10-12 ounce bag of spinach, stems trimmed

2 Tablespoons extra virgin olive oil

2 cups chopped mushrooms

1 garlic clove, minced

salt and pepper

3 large eggs

1 cup half and half

1 cup crumbled blue cheese (I would suggest using cheddar or gruyere instead)

3 Tablespoons chopped walnuts or lightly toasted pine nuts

butter for greasing the pie plate

Preheat oven to 375 degrees F.  Butter a 9-inch pie dish and set aside.  

Place the spinach in a large pot, cover and cook over medium heat just until wilted, about 3 minutes.  Remove from the heat and spoon into a strainer set over  a bowl.  Let cool.

Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more.  Turn out onto a cutting board and coarsely chop  Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture.  You should have about 1 cup packed spinach.  Set aside.

Heat the oil in a large skillet over medium heat.  Add the mushrooms and cook, stirring until tender, about 5 minutes.  Add the garlic and cook for 1 minutes more.  Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes.  Remove from heat.  Add a pinch of salt (the cheese is salty, so you won't need much) and pepper to taste.  

In a large bowl, whisk the eggs until light.  Stir in the half and half.  Spoon the spinach mixture evenly into the buttered pie dish.  Sprinkle with the cheese and nuts.  Pour in the egg mixture.  

Bake the quiche until puffed and golden brown, about 35 minutes.  Serve warm or at room temperature, cut into generous wedges.