Preheat the oven to 180˚C, gas mark 4.
Line a 20cm pie dish with the short-crust pastry, pushing it up on the sides and cutting off any excess pastry.
Fry the mushrooms and rosemary in some butter. Toss the spinach with the fried mushrooms and allow to wilt.
Place the turkey ham, baby spinach, fried mushrooms and feta inside the lined pie tin.
In a bowl, whisk the eggs and cream together and season with salt and pepper.
Pour the mixture into the pie dish, covering the ingredients.
Bake for 40-50 minutes, until a knife inserted into the centre of the quiche comes out clean.
Let the quiche cool for 10 minutes before cutting and serving.