Preheat oven to 350 degrees F (190 degrees C).

In a medium skillet heat EVOO. Saute onion in butter until translucent. Add garlic and sauté until fragrant. Then stir in spinach, season with salt and pepper. Turn off stove.

In a medium bowl, whisk together eggs and then add cottage cheese and Parmesan cheese and then slowly add milk; mix well. Season with salt and pepper. Allowing egg mixture to thoroughly combine with spinach mixture then add 1/2 cup of cheddar cheese. Spoon mixture into pie crust evenly.

Bake in preheated oven for 35 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 10 minutes, until set in center. Allow to stand 10 minutes before serving.

Note: When you add the cheese you may need to cover the quiche with foil to prevent the crust from burning. I added toothpicks to the quiche to keep the foil from sticking to the cheese.