Mushroom Spinach Quiche (with goat's milk & cheese)

Another old post from Vox:

I happened to have a frozen pie crust (since I do NOT make my own pie crusts) and I simply stuck it in the oven for a few minutes while the oven was preheating it- got the crust doughy and defrosted, since the original recipe wanted me to make a crust from scratch and such.

So- here it is:
Mushroom Spinach Quiche (adapted from Moosewood)
9" pie crust (frozen and thawed works nicely)
1.5 cups low fat goat's milk
1.5 cups (ish) of goat cheddar and goat jack cheese, grated
4 eggs
3 T flour
small container (8 oz) of white mushrooms, sliced
1/4 of a large onion
handful or two of spinach, chopped
1-2 T olive oil
1 clove garlic, pressed or diced
salt, pepper, dill, paprika
Mince/chop onion and saute with garlic in olive oil until translucent. Add sliced mushrooms, saute more, then add chopped spinach. Cook until cooked.
Meanwhile, beat eggs, milk, flour and some salt and pepper and dill together until smooth. Grate cheese, sprinkle about half of the cheese in the bottom of the unbaked pie crust, then top with the mushroom mixture, then more cheese, then pour the egg mixture on top. Add the remaining cheese to the top and sprinkle with paprika.
Bake 40-45 minutes at 375F until center is solid when the quiche is jiggled.

This turned out quite tasty. And, cow's milk free!

If you care about such things, the entire quiche (made with my ingredients) is about 1620 calories, so if you're really hungry and want your servings to be a quarter of the quiche, that puts you at 405 calories per serving.