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Spinach & Mushroom Quiche

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2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
1.5 cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
0.25 cup whole milk
0.25 cup half-and-half
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
0.25 teaspoon salt
0.25 teaspoon ground pepper
1.5 cups shredded Gruyère cheese

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This healthy spinach and mushroom quiche recipe is as simple as it gets. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

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