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Boil potatoes in salted water until tender. Preheat oven to 425°F (roast setting). Cut potatoes in half and place cut-side down on a parchment-lined, oiled baking sheet. Roast for 20 minutes.
Grease a pie dish with olive oil. Arrange roasted potatoes in the dish and flatten with the bottom of a glass. Brush with olive oil, season with salt and pepper, and roast again for 20–30 minutes until golden brown.
In a skillet, heat 2 tablespoons olive oil. Sauté leeks, then add mushrooms and spinach. Season with salt and pepper. Cook until softened and reduced.
Whisk eggs and cream together. Season lightly with salt and pepper.
Sprinkle Parmesan (if using) over potato crust. Add sautéed vegetables, then pour egg mixture on top. Arrange red onion slices decoratively over filling.
Reduce oven temperature to 350°F. Bake for about 40 minutes, until golden brown and set.
Let rest 10 minutes before slicing. Serve warm or at room temperature.