In a medium skillet heat 1 tbsp olive oil. Sauté onion, mushrooms, salt, pepper and celery until tender (approx. 3-5 minutes). Remove from heat and set aside.
In a medium bowl combine eggs, milk, cream, cayenne and garlic. Whisk vigorously until combined. Add prepared vegetables, parsley and cheese. Mix until combined. Set aside.
Preheat oven to 375°F (190°C). Place prepared Kinnikinnick Pie Crust on a baking tray. Pierce bottom of crust with a fork to prevent air pockets from forming.
Bake at 375°F for 12 minutes. Remove pie crust from oven and cool slightly. Fill cooled pie crust with prepared filling. Return filled pie to oven and bake at 375°F for 30-35 minutes. Remove from oven and let quiche cool slightly before serving.