Preheat the oven to 350ºF. Squeeze the excess water from the thawed spinach, set aside. In a medium bowl or blender, whisk together the eggs, milk, thyme, 1/4 teaspoon of salt, and a pinch of pepper. Set aside.
Add 1 tablespoon of olive oil to a large pan and set to low heat. Add the mushrooms, garlic, and 1/4 teaspoon of salt and a pinch of pepper. Sauté the until the mushrooms are soft, add water as needed if pan begins to burn (about 5 to 7 minutes).
Coat a 9 inch pie dish with non stick spray. Place the spinach and mushrooms in the bottom of the pie dish. Pour the egg mixture over the vegetables. Top with small pieces of herbed cherve.
Bake for 20 to 22 minutes or until the top is golden brown (ovens may vary). Cut into six slices and serve.
Serving Size:1 large slice
Keywords: Spinach, Mushroom, and Goat Cheese Quiche