Mushroom & spinach quiche

• Ready-rolled shortcrust pastry320g
• Free range eggs (15 pack)4
• Semi-skimmed milk250ml
• Closed cup mushrooms200g
• Frozen chopped spinach150g
• Mature cheddar100g
• Salad tomatoes (6 pack)3

Plus salt and pepper. About £3.66 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Line a 23cm tart tin with the pastry, prick the base, cover with baking paper and baking beans (or rice) and bake for 12 minutes. Remove the paper and beans and bake for 5 minutes more.

3. 3

   Fry 200g sliced mushrooms for 5 minutes. Defrost 150g frozen spinach and squeeze out the water. Spread both over the pastry case with 100g grated cheddar.

4. 4

   Whisk 4 eggs with 250ml milk and pepper, pour in, and bake at 180°C (160°C fan, gas 4) for 25-30 minutes until just set.

5. 5

   Serve with 3 sliced tomatoes.