Preheat oven to 350 degrees F

Melt butter in skillet over medium heat. Add mushrooms, spinach, and onions and cook for about 10 minutes or until tender and most of the moisture has evaporated. Remove skillet from heat.

For Crust, in a 9 inch round pan, pie dish or tart pan and coat with non-stick cooking spray

Arrange crescent roll triangles in a circle with narrow tips hung over the rip of the pie plate. Press dough onto the bottom and sides.

In a medium bowl, beat together milk, eggs and some salt and pepper.

Add cheese and cooked vegetables to the egg mixture until blended.

Pour egg/vegetable mixture into crust. Any pieces of the crescent rolls that are hanging over, you can fold over the top of the egg mixture.

Bake the quiche for 30 minutes, or until a knife comes out clean when inserted in the center.