Spinach, Mushroom and Feta Quiche

I made this for dinner last night and I truly think it's the best quiche I've ever had.  If you like quiche you must try this one...the best part, it was really easy!!

• 1 store-bought refrigerated pie crust (I used pillsbury)
• 3 tbsp olive oil
• 8 ounces of white or cremini mushrooms, sliced
• 1 small onion, diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 5 ounces fresh baby spinach
• 3 large eggs
• 1/2 cup milk
• 1/2 cup half and half
• 1 tsp  italian or  greek seasoning
• 1-6 ounce container of crumbled feta cheese
• 4 tbsp freshly grated parmesan cheese, divided

1. Place pie crust in pie plate, prick the bottom with a fork, and put in freezer while prepping ingredients.
2. Preheat oven to 375 and position rack on lower third of oven
3. Heat olive oil in a skillet over medium heat. Add mushrooms, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft and golden, 8 to 10 minutes.
4. Add the spinach and stir until it wilts, 2 to 4 minutes.
5. Place the eggs, half and half, milk, and seasoning in a bowl and whisk to combine.
6. Sprinkle 2 tbsp of parmesan onto chilled piecrust.  Spoon the spinach mixture over pie crust and sprinkle feta cheese on top.  Pour egg mixture into the crust and sprinkle with remaining parmesan
7. Place the quiche on the baking sheet in the oven and bake it until puffed and golden, 40 to 50 minutes.  Remove from oven and let cool for 10 minutes.  Serve quiche warm.