Preheat oven to 350 F.

Prepare the 9-inch pie shell.

Thaw the spinach and squeeze dry.

Peel and save strips of the zucchini skin.

Grate the zucchini pulp.

Mix spinach, grated zucchini and garlic together.

Season with salt and pepper to taste.

Break the eggs in a 2 cup measure, add milk to equal 2 cups

Mix eggs and milk together.

Put the vegetables into the cooled crust.

Set the cream cheese into the center.

Pour the egg mixture over vegetables and cheese.

Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.

Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.

Add bits of butter on top of quiche.

Bake for about 30 minutes, check to see if puffed up and it is done when knife inserted will come out clean.