Preheat your oven to 425 degrees. Butter a round baking dish. Make sure the ready made pie crust is thawed completely. Unroll the pie crust and place in the round baking dish. With a fork, poke plenty of holes in the crust.
Heat a medium skillet, add a bit of olive oil. When the olive oil heats up, add 1/2 of a vidalia onion and 1 cup of raw spinach, both roughly chopped. A pinch of salt will help the veggies soften up and release some liquids.
When the onions are soft and translucent, add two cloves of minced garlic and 1 teaspoon of balsamic honey vinaigrette. Lower the heat and let all of that mingle while you mix the eggs.
In a medium size bowl, crack four large brown eggs and add 1/2 cup of coconut milk. A little salt and pepper never hurt anyone.
Now, to the raw pie crust in the round baking dish, add 1/2 cup of shredded mozzarella to the base.
The veggies will be cooked down perfectly by now. Spread the veggies evenly on top of the mozzarella.
Pour the egg mixture over the cheese and veggies.
Sprinkle 1/2 cup of shredded mozzarella on the top and put in the oven for 15 minutes.
After fifteen minutes, the quiche will be completely cooked through. I like the cheese on top to brown up and get bubbly, so I leave it in the oven, on broil, for an additional 5 minutes.