Baby Spinach & Mushroom Quiche

Baby Spinach & Mushroom Quiche 

Ingredients
-1-2 Sheets of puff pastry
-Olive oil spray
-1 Medium brown onion
-2 Cloves of garlic
-1 Small sprig of rosemary or thyme
-3-4 Mushrooms, sliced
-2-3 Handfuls of baby spinach
-4 Eggs
-1/4 Cup of light milk
-3/4 Cup of light ricotta or light sour cream
-Parmesan to taste
-Salt & pepper


Method
1) Preheat the oven to 200 degrees Celsius.
2) While puff pastry is thawing, cook off onions, garlic, until browned.
3) Add rosemary and mushrooms and cook until mushrooms have soften.
4) Add spinach and cook until wilted. Set aside to slightly cool.
5) Spray a quiche dish with olive oil spray, and line with  1-2 sheets of puff pastry
6) Add eggs & milk, and whisk with a fork until combined. Season to taste.
Add the spinach mixture to the egg mixture.
7) Gently stir through the ricotta. Use a microplane to finely grate Parmesan to taste.
8) Pour the mixture into the quiche dish.
9) Cook for 30 or so minutes, until puff pastry is golden, and the quiche has set.

**Note that the puff pastry can be cooked prior to adding the mixture. Simply line with rice and cook as per instructions on packaging.

**The mushrooms can be substituted for zucchini or eggplant