Preheat oven to 190 C / Gas mark 5. Line a pie dish with shortcrust pastry, cutting off any excess and pinching the edges.
In a medium frying pan, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and saute until most of the water from the vegetables has evaporated. Add feta and 1/2 of the Cheddar. Season with salt and pepper. Spoon mixture into prepared pastry-lined dish.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry base, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake an additional 35 to 40 minutes, until set in centre. Allow to stand 10 minutes before serving.
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|Serving Size: 1 (1235g)|
|Recipe Makes: 1|
|Calories from Fat: 1514 (77%)|
|Amt Per Serving||% DV|
|Total Fat 168.2g||224 %|
|Saturated Fat 100g||500 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 1174.6mg||361 %|
|Sodium 2615.3mg||90 %|
|Potassium 2018.8mg||53 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 24.1g|
|Protein 89.8g||128 %|
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Calories per serving: 1966
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