Preheat the oven to 180C/350F/Gas Mark 4
Roll out the pastry and line a 9-inch quiche dish or shell. Place in the fridge for 15 minutes to settle. Fill the base with parchment paper and blind baking beans and blind bake the shell for 15-18 minutes or until the pastry is lightly browned. Remove the ceramic beans after 12-15 minutes to ensure the base of the pastry is also baked well. Drop the temperature of the oven to 160˚C.
Meanwhile prepare the filling. In a sauté pan, over medium heat, Fry the onions, carrots, and garlic for 3-5 minutes until just softened. check the seasoning. Remove from the heat and spread the vegetables over the cooked (blind baked) pastry base. Sprinkle the spinach leaves and the pepperoni slices.
Next, Mix the eggs and milk and cream together and add some seasoning.
Carefully, pour the mixture over the vegetables and sprinkle with cheese.
Place in the oven and bake for 30-35 minutes. Remove from the oven and serve hot or cold with a side salad leaves.