Three cheese vegetable quiche

I've decided to ring in the new year of blogging with another quiche recipe, although this one is a bit lighter (I feel) than the previous one that I did back in - EEK!- August of 2018. Ahh, how time flies when you are busy procrastinating and taking care of 22 animals of assorted varieties. At any rate, this recipe was tested out on Christmas morning when I was forbidden from doing our usual breakfast of sticky buns, welsh pancakes with orange sauce, and baked eggs because we were planning on doing that the day after Christmas so that my sister and her fiance could partake and my mom said "absolutely not" to doing it two days in a row. She's in weight watchers and is, in general, a killjoy when it comes to the creation and consumption of tasty treats. I did modify this recipe a bit as it originally called for mushrooms and I tend to think of them as being very slug-like once cooked and, therefore, inedible. The general consensus was that it was a very good quiche so I am passing along the recipe to you, gentle reader.

Three cheese vegetable quiche

1 Pillsbury refrigerated pie crust, softened to room temperature
1 tablespoon vegetable oil
1/2 red onion, diced
1 cup milk (I used both whole milk and 2% and both quiches came out fine)
2 large handfuls (approximately 3-4 cups) fresh spinach, diced
1 teaspoon dried minced shallots (or onion)
3 egg whites, lightly beaten
2 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper 
1/2 cup Gouda cheese, shredded
1/2 cup smoked Gouda cheese, shredded
3/4 cup Cheddar cheese, shredded

Heat the oven to 350 degrees F. Roll the pie crust out into a 9-inch glass pie pan and crimp the edges as needed. Prick the crust all over with a fork and bake for 10-12 minutes. Take out and set aside. 

While the pie shell is baking you can work on the filling. In a skillet, heat the vegetable oil and add the red onion and cook over medium high heat until tender, about 4 or 5 minutes. Let cool slightly.

In a large bowl, combine the milk, spinach, minced shallots or onion, egg whites, eggs, salt, and pepper and stir until all the ingredients are well mixed. Stir in the cooled onions, as well as the Gouda and Cheddar cheeses. Pour the whole mixture into the pre-baked pie shell and bake for 35-40 minutes, or until the center is puffed up and light golden brown. Let cool and set up for 10 minutes before serving. Serves 6.