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Preheat oven to 375F. Remove frozen crust from package. Let thaw 15 minutes.
Thoroughly prick bottom and side of crust with fork to help reduce shrinkage and bubbling. Place on baking sheet and bake on middle oven rack for 12-15 minutes at 375�F.
Cool completely.
In a 12 inch skillet or electric skillet, heat 2 teaspoons of olive oil on medium heat. Add Italian sausage and breakup wtih spatula or wooden spoon as it browns. When browned thoroughly, remove from skillet and set aside.
Reduce heat a bit and add onion and red pepper flakes. Saute for about 10 minutes until onion has softened and started to carmelize. Add minced garlic, mushrooms, salt, pepper, oregano. thyme and stir for 5 minutes. Add the reserved sausage and spinach with stems trimmed off and cover skillet and reduce heat to low.
While spinach is wilting, crack eggs into a blender and add milk. Blend until a smooth, even consistency.
Once spinach has wilted, it's time to start layering your quiche. Sprinkle about 1/4 cup of cheese into the bottom of the pie shell. Spoon a third of the sausage, mushroom and spinach (SMS) mixture into the pie shell. Next, pour a third of the egg mixture over the sausage, mushrrom and spinach mixture.
Repeat with anther third of the cheese followed by SMS mixture and eggs. Repeat again until pie shell is full. Top with cheddar cheese. You will probably have a bit of the sausage/mushroom and spinach mixture leftover. I save it and use in an omlette later in the week.
Bake in center of oven at 375F for 35 to 45minutes until quiche is golden brown.
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