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Preheat the oven to gas 6, 200°C, fan 180°C and grease a 25cm pie dish.
Boil the potatoes in a saucepan of water for 10-15 mins until tender.
Drain well, pat dry and tip into the greased dish.
Use the bottom of a ramekin or sturdy glass to crush the potatoes and form a base and sides, making sure there are no gaps.
Brush all over with 1 tbsp oil, sprinkle over a pinch of salt, then bake for 35 mins or until crisp.
Meanwhile, heat the remaining 1 tbsp oil in a saucepan over a low-medium heat and cook the leeks for 15 mins, stirring occasionally.
Add the garlic, cook for 2 mins, then add the spinach in handfuls and cook until wilted and bright green.
Remove from the heat; set aside to cool slightly.
Beat the eggs in a jug or bowl, then whisk in the cream, milk, mustard, most of the parsley and pecorino, half the salad cheese and some black pepper.
Stir in the leek and spinach mixture, then pour into the potato base.
Scatter with the remaining salad cheese, pecorino and parsley, then bake on the middle shelf for 30-35 mins until golden and set.
Leave to cool for at least 20 mins before slicing.