Spinach, Mushroom, Sausage and Feta Quiche

10  ounces		frozen chopped spinach, thawed
8  ounces		mini portabello mushrooms
2		cloves garlic,s minced
6		eggs
1-1/2  cups		2% milk
5		HEB spinach feta chicken sausages
2  ounces		Feta Cheese - Crumbled
4  ounces		Kraft finely shredded low moisture part skim mozzerella cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Spinach, Mushroom, Sausage and Feta Quiche ingredients. The serving size for any ingredient in Spinach, Mushroom, Sausage and Feta Quiche may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees.
Brown sausages and cook through, set aside to cool. Once cooled, cut links lengthwise and then thinly slice.
Squeeze all moisture from spinach and set aside in colander to continue to drain.
Mince garlic and cut mushrooms in half and then into thin slices.
In a lightly spray-oiled skillet, saute mushrooms with garlic until mushrooms are soft and most of moisture is cooked out. Set aside to cool.
Thoroughly whisk together eggs and milk in a large mixing bowl. Add spinach, feta, mushrooms and sausage. Stir until mixture is well combined and any clumps are broken up.
Thoroughly coat a 9 inch baking dish with spray oil. Pour mixture into baking dish and cook in preheated oven for 30-45 minutes or until top is golden and center is set.
Sprinkle mozzarella over top and place back in oven until cheese melts.