Method
1. Grease a 26cm round ovenproof quiche dish.
2. Squeeze out excess moisture from spinach. Heat oil in a large pan, add mushrooms, cook, stirring, over high heat, until lightly browned. Add spring onions and spinach, cook, stirring, for 1 minute. Remove from heat.
3. Combine eggs and sour cream in a bowl, stir in feta cheese, parsley and spinach mixture. Season with salt and pepper and mix well. Pour mixture into prepared dish.
4. Cook, uncovered, in a moderate oven (180C) for about 35 minutes or until set. Cool quiche slightly before cutting.
5. Serve quiche, warm or cold, cut into wedges. Serve with rocket and halved cherry tomatoes.

Hint. We used Sunny Queen's New Natural Grain eggs that are Australian farmer owned. The hens are fed a mix of natural gains and plant derived nutrients which is 100% free of animal protein. The eggs are available from supermarkets nationally.