Five cheese spinach quiche
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Ideal for weekend brunches, crustless quiches are easy to put together and low in Points, so you can go to town on mouthwatering fillings – like five different cheeses!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 teaspoon(s)
Onion
1 small
Egg, whole, raw
5 large, raw
Skimmed Milk
60 ml
Dijon Mustard
1½ teaspoon(s), heaped
Oregano, Dried
1 teaspoon(s), level
Spinach
225 g
Ricotta Cheese
230 g
Half fat Cheddar cheese
50 g
Medium Fat Soft Goat's Cheese
50 g
Gorgonzola
50 g
Vegetarian parmesan style hard cheese
10 g
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 22cm round baking dish with cooking spray.
2
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.
3
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.
4
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.
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