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1
Preheat oven to 375F (190C).
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2
Coat a 9-inch pie dish with cooking spray or grease with butter and set aside.
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3
Add the spinach in a large pot or a large skillet, cook over medium heat just until wilted, 2 to 4 minutes.
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4
Remove from the heat and transfer into a strainer set over a bowl.
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5
Let cool.
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6
Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then use your hands to squeeze more moisture.
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7
Transfer onto a cutting board and coarsely chop .
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8
Place between two layers of paper towels and press to remove extra moisture.
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9
You should be able to get about 1 cup of packed spinach.
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10
Set aside.
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11
Heat the oil in a large skillet over medium heat.
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12
Stir in the mushrooms and cook, stirring until tender, 4 to 5 minutes.
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13
Add the garlic and cook for 1 minutes more.
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14
Stir in the spinach and cook until any remaining moisture has evaporated, about 3 minutes.
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15
Remove from heat.
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16
Sprinkle a pinch of salt (the cheese is salty, so add extra salt to your taste) and pepper.
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17
In a large bowl, whisk the eggs until light.
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18
Pour in the milk or half and half.
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19
Place the spinach mixture evenly into the prepared pie dish.
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20
Sprinkle with the cheese and nuts.
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21
Pour in the egg mixture.
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22
Bake until puffed and golden brown, about 35 to 40 minutes.
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23
Serve warm or at room temperature.
