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Preheat oven to 350°F. Brown the ground beef in a skillet over medium high heat, adding the mushrooms about 3 minutes before the beef is done. Remove the meat immediately from the heat, drain excess grease and set aside in a small bowl to cool.
Add all the eggs to a separate large mixing bowl and whisk well for about 2-3 minutes. Add the milk, cream, salt and pepper and then whisk for another 3 minutes, until nice and frothy. You can use a blender or electric mixer if preferred.
Add the browned ground beef, mushrooms, cheese, onions and spinach to the egg mixture and stir to combine. Add this mixture to an oil sprayed 9x13 inch baking pan or a large casserole dish. (You can also use 2 9 inch pie pans) Bake in preheated oven for about 35-40 minutes, checking the quiche around minute 28 and keeping an eye from there.
The quiche is ready when the edges are golden brown, and the egg mixture is set aside from some slight wobble in the center. Remove from oven and cool before serving.