Mix all the dry ingredients for the pastry and later add the cold butter cubes to create a breadcrumbs-like texture.

Then add the cream cheese and beaten eggs to the mix. Form a ball and wrap it in cling wrap before putting it in the fridge for at least an hour.

Next heat the butter in a saucepan and lightly brown the garlic powder. Add in the onion powder and mushrooms and stir till mushrooms are cooked. Add in the heavy whipping cream and just when it starts to simmer, add in the spinach. Add salt and pepper to taste and turn off heat as soon as spinach softens. Leave mixture to cool.

Once mixture cools to a slightly warm temperature, add in the beaten eggs and stir. Make sure mixture is not hot when you do this lest your eggs will become scrambled in the sauce.

Remove pastry from fridge and roll it in between two sheets of baking paper or cling wrap. Place the evenly rolled pastry onto a pie baking dish and blind bake in the oven for about 15 to 20 mins at 165 degrees Celsius. Be careful that pastry doesn't burn.

Remove pastry from oven and let cool for 15 minutes before adding the filling to it. Sprinkle mozzarella cheese on top of quiche and bake again for 20 minutes at 175 degrees Celsius or till cheese turns golden brown.