HFG quiche

1 Preheat oven to 190°C. Lightly grease tin. Sift flour and salt into a bowl and rub in reduced-fat spread to form breadcrumbs. Stir in enough water to make a soft dough (about 3 tablespoons). Bring dough together with your hands and knead for a few minutes on a lightly floured surface.

2 Roll out pastry slightly larger than tin. Use pastry to line tin. Trim overhanging pastry using a sharp knife. Chill in refrigerator for 20-30 minutes.

3 Bake blind (using beans or rice) for 15 minutes. Remove beans.

4 To make filling, heat a large non-stick frying pan over a medium heat and spray with oil. Add mushrooms and cook, stirring, for 5 minutes or until soft and lightly browned. Add spinach and stir until wilted. Remove from heat and stir in tomato and ham.

5 Whisk eggs and evaporated milk in a jug until combined. Spread ham mixture over pastry base and pour in egg and milk. Sprinkle with cheese. Bake for 30 minutes or until just set. Serve with a big green salad.