Preheat your oven to 400 degrees f.

Lightly grease or spray a 10-inch quiche tart pan, then (preferably removable bottom) place it into a large tray to avoid spillage through the bottom.

Heat the oil in a skillet over medium high heat. Add in your mushrooms and sauté for 5 minutes, or until golden brown. Season with sea salt and pepper to taste and set aside.

In a large bowl, whisk eggs, milk, and all seasonings. Stir in the oat flour and baking powder.

Squeeze as much water as possible from the thawed spinach, then add it into the egg mixture, together with half of your crumbled feta.

Season with a pinch of sea salt and pepper, and whisk to combine.

To assemble your quiche, layer the mushrooms on the bottom of your tart pan. Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese.

Bake for 25-30 minutes, or just until the center is set and the top is golden.

Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy!

Stays great refrigerated for up to 3 days.