Low Sodium Spinach Quiche

Heat the oven to 350°F. Prepare a 9 inch pie dish by greasing it with oil or butter, then set aside.
In a large sauté pan over medium-high heat, add the olive oil.
1 tablespoon olive oil
Once the oil is hot, add the mushrooms and sauté for 3 – 5 minutes until they have released some moisture and reduced a bit.
8 ounces mushrooms
Add the onion and sauté for 3 minutes to soften slightly.
1½ cups white onion
Add the garlic and spinach, mixing well. Sauté until the spinach has reduced completely, roughly 7 minutes.
3 cloves garlic, 3 cups baby spinach
In a mixing bowl, whisk together the eggs, half & half, mustard, parsley, and pepper.
6 large eggs, ½ cup half & half, 1 tablespoon Dijon mustard, 2 tablespoons fresh parsley, 2 teaspoons black pepper
Add the cooked mushrooms and spinach mixture to the prepared pie dish and spread out evenly. Sprinkle the cheese over the top, then pour the egg mixture into the pan. Use a spoon to make sure everything is spread out evenly.
7 ounces low sodium cheese
Bake the quiche for 35 minutes, then remove from the oven and allow to cool for 10 minutes.