Quiche, Spinach

Spinach Quiche

1 tablespoon vegetable oil
1/2 onion, chopped
1 (10 ounce) package frozen
chopped spinach, thawed and drained
5 eggs, beaten
2 1/2 cups shreded mozzerella and parmesan or any combination you want.
1/4 teaspoon garlic salt
1/8 nutmeg
1/8 pepper
Can of Mushroom slices
1 diced tomato
diced Olives

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, garlic salt, nutmeg and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Spread tomatoes, olives and mushrooms on top of uncooked quick and sprinkle some cheese on top of that.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.