- 225g plain flour, plus a little extra for rolling
- 115g reduced-fat spread
- pinch salt
- 20cm flan tin
- 200g mushrooms, sliced
- 1 medium onion, peeled and diced
- 2 cups baby spinach leaves
- 2 medium tomatoes, chopped
- 1/2 cup lean ham, chopped
- small handful of fresh basil leaves, shredded (optional)
- 5 eggs
- 1 tin lite evaporated milk
- 1/4 cup parmesan, grated
- 1/4 cup feta cheese, crumbled
- freshly ground black pepper
Step 1. Preheat oven to 190°C. Line flan tin with baking paper.
Step 2. To make the pastry: 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). Mix well using your hands and knead for a few minutes on a lightly floured surface.
Step 3. Roll out pastry slightly larger than the flan tin. Line tin with pastry. Trim any overhanging pastry with a sharp knife. Chill in refrigerator for 20-30 minutes.
Step 4. Bake blind (using baking paper, beans or rice) for 15 minutes. Remove paper and beans.
Step 5. To make filling: Heat a large frying pan over a medium heat and spray with oil. Add mushrooms and onion, cook, stirring, for 5 minutes until soft. Add spinach and stir until wilted. Remove from heat and stir in tomatoes, ham and basil leaves if using.
Step 6. In a jug whisk eggs and evaporated milk until combined. Add grated parmesan and crumbled feta and mix well. Season with black pepper.
Step 7. Spread ham and vegetable mixture over pastry base and pour over egg mixture. Bake for 35-45 minutes or until just set. Serve with a green salad or steamed greens.