A classic favourite - nutritious, tasty & light.
Mix the flour & margarine together in a mixing bowl until the mixture becomes crumbly. Add sufficient water to bring the mixture together as a dough. (Be careful not to add too much water as the mixture should not be sticky).
On a floured surface, roll out the pastry & use it to line a 23cm flan dish. Put on one side.
In a shallow pan add the olive oil and when hot, add the onion, mushrooms & seasoning. Cook until tender. Remove from the heat & allow to cool.
Place the grated cheddar into the lined flan dish, & then add the cooked onions & mushrooms. Finally add the baby spinach & sundries tomatoes.
Pre heat oven to 180ºC, Gas mark 6.
In a jug, whisk together the milk & eggs & pour over the filled flan.
Immediately place the quiche on the middle shelf of the oven & cook for 50 minutes or until the filling is set.
Ingredients
Directions
Mix the flour & margarine together in a mixing bowl until the mixture becomes crumbly. Add sufficient water to bring the mixture together as a dough. (Be careful not to add too much water as the mixture should not be sticky).
On a floured surface, roll out the pastry & use it to line a 23cm flan dish. Put on one side.
In a shallow pan add the olive oil and when hot, add the onion, mushrooms & seasoning. Cook until tender. Remove from the heat & allow to cool.
Place the grated cheddar into the lined flan dish, & then add the cooked onions & mushrooms. Finally add the baby spinach & sundries tomatoes.
Pre heat oven to 180ºC, Gas mark 6.
In a jug, whisk together the milk & eggs & pour over the filled flan.
Immediately place the quiche on the middle shelf of the oven & cook for 50 minutes or until the filling is set.