1Join the sheets of pastry together and use to line the base and side of a 4cm deep, 24cm loose-bottom tart pan. Trim the edges. Refrigerate for 15 minutes.
2Preheat oven 180°C fan forced. Line the pastry with greaseproof paper and half fill with raw rice. Place onto a baking trays and bake in preheated oven for 15 minutes or until the edges are light golden. Remove the paper and rice and bake a further 10-12 minutes or until pastry is light golden all over.
3Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the mushrooms and shallots and cook, stirring often for 6-8 minutes or until mushrooms are tender. Set aside to cool, drain excess liquid from the mushrooms.
4Spread the spinach and mushroom mixture over the base of the pastry shell. Top with cheese. Beat the eggs, cream, milk and salt & pepper in a jug with a fork until well combined. Pour the egg mixture over the mushroom and cheese mixture and bake in preheated oven for 20-25 minutes or until the filling is set. Allow to cool for 5 minutes before slicing.