Five cheese spinach quiche
Calorie controlled cooking spray
Egg, whole, raw
5 large, raw
1½ teaspoons, heaped
1 teaspoons, level
WW Reduced Fat Grated Mature Cheese
Medium Fat Soft Goat's Cheese
Tesco Gorgonzola Cheese
Vegetarian Parmesan Style Hard Cheese
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 22cm round baking dish with cooking spray.
- Heat the oil in a large nonstick frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Remove from the heat and let cool.
- In a large bowl, whisk together the eggs, milk, mustard and oregano. Season well, then stir in the spinach. Add the ricotta, mature cheese, goat’s cheese, Gorgonzola and cooked onion, then stir to combine. Pour the mixture into the prepared baking dish and scatter over the Italian-style hard cheese.
- Bake for 25-30 minutes, until the quiche is just set and a knife inserted into the centre comes out clean. Set aside to cool for 10 minutes, then cut into wedges to serve.