Mediterranean quiche

We were feeling inspired from the success of our last quiche, so we tried it again with a Mediterranean twist.  I used the custard base from the Quiche Lindsay, then added sauteed spinach (directions here), sundried tomatoes, kalamata olives, fontina cheese and goat cheese.

Ingredients:
1 refrigerated pie crust
3/4 cup fontina cheese, shredded
3/4 cup sauteed spinach, chopped
Sundried tomatoes, thinly sliced (I used 4-5 marinated ones from the Kroger salad bar)
3 eggs
1 cup heavy cream
1/2 cup skim milk
1/4 tsp dried thyme
salt and pepper
Olives (I used kalamata from the Kroger salad bar)
2 oz goat cheese, crumbled

Preheat the oven to 425 degrees.  Place refrigerated pie crust in a 9-inch pie plate.  Layer shredded fontina cheese, sauteed spinach, and sundried tomatoes in the bottom of the crust.  In a large bowl, whisk together eggs, cream and milk.  Season with thyme, salt, and pepper; pour mixture into pie crust and top with olives.  Bake in the oven for 25 minutes, then lower heat to 375 degrees and bake an additional 15 minutes.  Once the custard is set, broil for 3-4 minutes to brown the top, then let set for 10 minutes before serving.