Spinach Quiche

I am getting tired of the same recipes over and over. And last Sunday, we had BBQ ribs. I just about lost it on the table. Lately, meat has totally turned me off. I've never loved meat, but over the past little while, a have developed a complete aversion. I have been hunting down meat-less recipes and have come across a few really good ones. This is not to say I am going vegetarian. More like Flexitarian. If I happen to crave a pot roast or a steak, I'll indulge. But in the mean time, I'll stick to recipes like this:

Spinach Quiche

1 T butter
3 cloves garlic, chopped
1 small onion, chopped
2 cups fresh spinach, chopped
1 cup fresh mushrooms, sliced
6 oz. herb and garlic feta, crumbled
1 cup shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust (optional)
4 eggs, beaten
1 cup milk
salt and pepper to taste

DIRECTIONS
Preheat oven to 375 degrees. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.