Spinach Quiche

Day 3 of my healthy eating challenge for the 1 million kilo challenge :) Tonight we went an vegetarian option and this dish was really delicious! I recommend that you give it a try. 

There is half of this quiche left over so it will also do us for lunch tomorrow! cheap!

Again this recipe is straight out of the pages of Weight Watchers Magazine Jan 2012 

and any thing I have added to the recipe is marked in red

SERVES 4 

6 ProPoints 

Ingredients

2 tsp olive oil 

1 medium red onion, cut into rings

4 sheets filo pastry

200g baby spinach leaves

3/4 cup (90g) Bega So Extra Light Tasty Grated Cheese

5 eggs 

1/4 cup (60ml) skim milk 

Method 

Preheat oven to 180c or 160c fan forced. Heat oil in a small non stick frying pan over low heat. Add onion and cook stirring occasionally for 12 - 15 minutes or until soft. 

Meanwhile lightly spray a 20cm round spring form tin with oil to help prevent sticking. Lay one sheet of filo on a flat surface and lightly spray with oil. Top with another, turned on a 45 degree angle, and lightly spray with oil. Repeat layering with remaining filo at different angles. Gently ease pastry into prepared tin and fold the overhanging pastry back into the tin. Place on a baking tray. 

Place spinach in a heat proof bowl and cover with boiling water. Drain and rinse under cold water (I covered for 30 seconds and then scooped the spinach out and plunged it into iced water). Drain again and pat dry with paper towels. 

Arrange spinach, onion and cheese in pastry shell. Whisk eggs and milk in a medium bowl, then season with salt and freshly ground black pepper> Pour mixture over filling. Bake for 40 - 45 minutes until set and golden. Stand in tin for 5 minutes. Release sides, cut quiche and serve either hot or cold with a Greek salad.