Spinach and Mushroom Quiche

A friend's birthday just happens to fall on New Year's Eve, so every year he hosts a joint birthday and New Year's celebration. In the past several years, he's done a potluck dinner. This year I decided to make a quiche using vegetables I had on hand. My parents were having a dinner party the day after New Year's, so while they cooked up a storm for that, I made a second quiche for the family's New Year's Day dinner so they didn't have to worry about that. Both went over very well - my mom proclaimed the recipe a keeper.

Ingredients
1 9in premade pie crust
5oz frozen spinach, thawed
8oz mushrooms, thinly sliced (I prefer cremini, but whatever suits your taste)
1/2 small onion, diced
splash of dry white wine
1 cup milk
3 eggs
2 tbsp olive oil
1 tbsp flour
1 tsp salt
1 tsp rosemary
1/2 tsp fresh ground black pepper
1/2 tsp thyme
1 cup cheese (I used monterey jack, but whatever suits your taste)

1. Preheat oven to 375F. Bake the pie shell for about 10min. Cool.
2. In batches, saute the mushrooms with a splash of wine for flavor until the liquid released from the mushrooms evaporates and it browns. Caramelize the onion. Lightly saute the spinach until just wilted; drain the liquid. Combine and set aside.
3. Combine the milk, olive oil, and flour. Whisk in the eggs. Add the spices and cheese and mix. Add in the vegetables and mix thoroughly. Pour into the quiche shell (sprinkle some cheese on top if desired). Bake for 40min or until the center is firm and no liquid comes out when a knife is inserted. Optional: Broil on low for 5min to brown the top. Serve warm.