Transformed Spinach Mushroom Quiche

1 prepared 9-inch single pie crust

4 eggs

¾ cup milk

1 tablespoon chopped fresh parsley

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon ground black pepper

⅛ teaspoon ground nutmeg

½ (10 ounce) bag fresh spinach

1 (8 ounce) package sliced fresh mushrooms

½ yellow onion, sliced

½ (4 ounce) container crumbled feta cheese

½ (8 ounce) package shredded Swiss cheese, divided

Preheat oven to 400 degrees F (200 degrees C).

Fit pie crust into a 9-inch pie dish.

Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.

Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.