Preheat oven to 400 degrees. Melt the butter. Whip the eggs until fluffy, and add the flour, baking powder, cottage cheese, 1/4 cup of Parmesan/Romano cheese, melted butter and jack cheese. Add the spinach to the mixture. Add any sauteed mushrooms and onions. Place the mixture in a greased 9 1/2 inch quiche or pie pan.

Sprinkle remaining Parmesan/Romano cheese on top. Bake for 15 minutes. Then reduce the temperature to 350 degrees, and continue to bake for 30 to 35 minutes or until the top is lightly browned. Serve warm.

Mix flour and salt in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Whisk egg and 2 tablespoons water in separate bowl, and add to flour mixture. Blend until pastry is smooth and holds together in a ball. Wrap in plastic and refrigerate for 20 minutes. Roll out with a rolling pin to a round the size of your pan. Prick the with a fork and partially bake in an 425 F oven for 12 minutes. Remove from oven and let cool while carefully pressing down any air bubbles in shell.