Mushroom Spinach & Swiss Quiche

First make the crust. In a food processor, pulse flour, salt, thyme leaves, and butter. Add cold water, 1 tablespoon at a time, until dough forms together in a ball shape. Remove from food processor and wrap in plastic wrap. Chill for 1 hour.
 
To get started on the filling, saute spinach in 1 tablespoon of olive oil until completely cooked through. Set aside.

Saute mushrooms in the remaining olive oil until cooked through, and set aside. Once cooled, try to squeeze as much liquid out of the spinach as possible, and drain the juices from the mushrooms. Mix cream, milk, eggs, salt, and pepper in a large bowl, set aside.
 
Spray a springform pan well on bottom and sides. Sprinkle a little flour on work surface and roll out dough between 1/8 and 1/4 inch. Roll dough onto rolling pin and gently unroll on top of springform pan. Quickly work the sides down without ripping the dough. Form to edges as much as you can. The dough will not reach the top and that’s ok, just as long as you’ve got it high enough to cover the egg filling.
 
Chill the dough in the springform pan for 10 minutes. Preheat oven to 375ºF.
 
Once dough is firm, start filling with spinach, mushrooms, then cheese. Add egg mixture last.
 
Bake for 45–50 minutes, or until it doesn’t jiggle in the center. Cool in the refrigerator for 30 minutes to 1 hour.
 
Remove edges from springform, slice, and enjoy!