Spinach and cheese quiche
Reduced-fat shortcrust pastry
2 individual, just thawed
125 ml, (1/2 cup)
Frozen boiled spinach, drained
250 g, chopped
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
10 individual, sliced
- Line base and sides of a 3cm deep, 12cm x 34cm rectangular loose-based flan tin with pastry (press the edges of the two pastry sheets together to form a seam).Trim edges. Refrigerate for 20 minutes. Preheat oven to 200°C or 180°C fan-forced.
- Place tin on a baking tray. Line pastry case with baking paper. Fill with uncooked rice. Bake for 10–12 minutes or until edges are light golden. Remove rice and paper. Bake for a further 5–7 minutes or until base is light golden. Set aside to cool slightly. Reduce oven temperature to 180°C or 160°C fan-forced.
- Whisk together eggs, milk and salt and pepper in a small jug. Squeeze excess liquid from spinach and spread evenly over pastry case. Sprinkle with cheese, then top with tomato and thyme. Pour egg mixture over filling. Bake for 20–25 minutes or until just set. Serve warm or cold.