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1
Prepare Basic Pie Pastry, and set aside to rest 10 minutes.
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2
Grease 9&1/2-inch deep-dish pie pan.
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3
Preheat oven to 400F.
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4
Roll pastry into 12-inch circle between two sheets of wax paper or plastic wrap.
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5
Peel off top sheet; invert pastry over pie pan.
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6
Peel off second sheet, then tuck pastry into pan without stretching it, pinching overhang into an even edge.
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7
Chill 15 minutes.
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8
Smooth sheet of aluminum foil over pastry (it should fit like a glove); fill with dried beans or rice.
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9
Bake 20 minutes.
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10
Remove pan from oven; lift foil with beans from pan.
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11
Using fork, pierce pastry 6 or 8 times.
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12
Reduce oven to 375F, and bake 7 minutes.
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13
Cool on wire rack.
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14
Leave oven on.
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15
Heat oil in large skillet over medium heat.
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16
Add onion, and cook, stirring, 5 minutes.
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17
Add mushrooms; cover, and cook 3 to 4 minutes, stirring occasionally.
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18
Stir in spinach and garlic; cover, and cook 2 to 3 minutes, or until spinach is wilted.
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19
Lightly whisk eggs in mixing bowl.
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20
Whisk in milk, mustard, pepper and salt.
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21
Sprinkle 1/4 cup grated cheese over bottom of pastry.
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22
Bake 2 to 3 minutes to melt cheese.
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23
Spread vegetable mixture in pastry shell.
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24
Sprinkle with half of remaining cheese.
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25
Slowly pour in egg mixture, then sprinkle with remaining cheese.
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26
Bake 40 to 45 minutes, or until golden brown and slightly puffy.
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27
Transfer to wire rack, and let cool 15 minutes before serving.
