Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 minutes more. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt (the cheese is salty, so you won’t need much) and pepper to taste.

In a large bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into the buttered pie dish. Sprinkle with the cheese and nuts. Pour in the egg mixture.

Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.

Sounds good. I like quiche.