Goat Cheese and Veggie Quiche

0 Preheat oven to 400°F. Roll out pie crust with rolling pin to a little bigger than the pie dish. Drape your crust over your rolling pin and use that to get your crust into the pie dish. Press dough into dish and cut off any excess. 
2 Blind bake the crust for about 10 minutes or until it starts to turn golden. Remove from oven and allow time to cool. 
4 While your crust is blind baking, heat olive oil in a pan over medium heat. Sauté garlic until fragrant, then add mushrooms. 
6 Cook mushrooms down for 5 minutes, then add your spinach. I like to season this part with salt as well, but it's not necessary. Once mushrooms and spinach are cooked down, about 10 minutes total, remove from pan and allow to cool slightly. 
8 In a medium bowl, whisk eggs, buttermilk, chives, salt and pepper. Mix in the mozzarella, parmesan and goat cheese.
10 Once the crust is cool, add the mushroom and spinach mixture. Pour the egg and cheese mixture over the top, and make sure it's combined neatly.
12 Transfer to the oven and bake for 35-40 minutes, or until golden brown with a slight wobble in the middle. Let cool on a cooling sheet for at least 10 minutes before serving warm.