Spinach and Mushroom Quiche With Puff Pastry Crust

• 1 puff pastry sheet (use half of a 17-ounce package, thawed according to package directions)
• 4 ounces cream cheese, softened (use half an 8-ounce package)
• 1/2 cup light cream (such as half and half)
• 3 large eggs
• 1/2 teaspoon garlic powder (can use up to 1 teaspoon)
• 1 cup canned sliced mushrooms, very well drained
• 1 (10 ounce) package frozen spinach (cooked to package directions, then hand-squeezed dry)
• 1 1/4 cups old cheddar cheese, shredded
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 green onions, chopped (can use more)
• salt and fresh ground black pepper, to taste (I would start with 1/2 teaspoon each

Instructions:—————————————–

1. Preheat oven to 400 degrees F.
2. Prepare a 9-inch glass pie plate.
3. Roll out the puff pastry sheet to an 11-inch square,then transfer to prepared pie plate; trim edges.
4. In a bowl beat the cream cheese until smooth.
5. Add in light cream, eggs and garlic powder; beat until combined.
6. Squeeze out any moisture in the spinach well using you hands before adding inches.
7. Add in all remaining ingredients including 1/4 cup Parmesan cheese; mix with a wooden spoon to combine.
8. Pour into puff pastry crust.
9. Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
10. Bake for about 25 minutes, or until the filling is set.
11. Cool for 10 minutes before slicing and serving.