Healthy Mushroom and Shallot Quiche

1. Preheat the oven to 425ºF. Pop in the frozen pie crust for 10 minutes, and after it turns a lovely golden brown, remove it.
2. Lower the oven temperature to 375ºF.
3. Dice the shallots and garlic, slice the mushrooms, and chop up the green onions.
4. Melt the butter in a large skillet. When melted, add the mushrooms, garlic, shallots, green onions, and all the spices, herbs and seasonings. Cook over medium high to high heat, stirring occasionally, until all the mushroom liquid has evaporated.
5. Remove the mushrooms from the heat and let them cool completely.
6. Whisk together the eggs and milk and, once the mushrooms are cool, add them to the eggs. Stir to combine and pour the mixture into the pie crust.
7. Bake the quiche for 40 minutes or until puffy and starting to brown on top. Let it sit for about 5 minutes before serving—this will allow it to set inside.
8. Serve with fresh oregano leaves sprinkled over top.