Asparagus, tomato and spinach quiche

Loving my quiche recipes at the minute! Higher in points for a lunch than I'd usually spend, but lovely and filling and a great way to use up bits and bobs in the fridge. I like the individual quiches but if you were to make a big one and have 2 slices instead it would probably be less points. 

I used two small sprung baking tins. 

11 pp per quiche

Ingredients 

140g ready rolled light shortcrust pastry. (Although it already rolled out, I roll it a bit more to make it thinner, which means less points... But make sure it's not too thin or the mixture will seep through!)

3x medium eggs

70g low fat soft cheese

Asparagus, chopped 

Cherry tomatoes, halved

Bag of Spinach

Shallot, thinly sliced

Method 

1. Roll out the pastry, spray the sprung tins with oil spray and sprinkle with flour. Any excess flour can be used to flour the work surface. 

2. Line the tins with pastry, leaving some overhang to allow for shrinkage, line with baking paper and ceramic baking beans and blind bake in a pre heated oven, 180 degrees until brown. If you don't have beans, rice will do, just something to weigh down the bottom so it doesn't rise. 

3. In the meantime, spray a large pan with oil spray. Add the shallots and soften, then tip in the bag of spinach and cook until wilted. Season take off the heat and add the asparagus and tomatoes. 

4. In a bowl, crack the three eggs, add the cream cheese and seasoning and whisk until combined and fluffy, add the mixture from the pan and combine.

5. When the pastry cases are cooked, remove from the oven and divide the egg mixture between both, fill right up to the top and bake at the same temperature for 40 minutes. 

6. Remove from the oven, open the sprung tins and remove the quiches, place on a wire tray to cool. 

7. Serve with big salad, um um um. 

Later in the week, with the remaining eggs, cream cheese and pastry I will be making a brocolli and bacon quiche..... Watch this space.