Mixed vegetable quiche with cheddar and parmesan

Ingredients :

1 (20-cm) refrigerated shortcrust

280g frozen chopped spinach, thawed and drained

150g cooked stir-fried vegetables

225g part-skim ricotta cheese

74g grated Cheddar

60ml low fat milk

2 eggs, lightly beaten

2 tsp mustard

1 tsp dried oregano

½ tsp salt

¼ tsp ground black pepper

1 tbsp grated Parmesan

Method

Mixed vegetable quiche with cheddar and parmesan

Preheat oven to 190 degrees C/Gas 5.

1) Press pie crust into the bottom and up the sides of a 20-cm, removable-bottom tart tin. Set aside.

2) In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.

3) Bake 20 minutes, until a knife inserted near the centre comes out clean and crust is golden brown.

1 tbsp grated Parmesan