Spinach, Pepper and Leek Quiche

Ingredients:

• 1 small (200gm) leek, thinly sliced
• 1 clove garlic, crushed
• 1 bunch (500gm) English spinach, shredded
• 2 tablespoons shredded fresh basil
• 2 medium (400gm) red peppers
• 4 eggs, lightly beaten
• ½ cup (125gm) skim milk evaporated milk
• ½ cup (125ml) reduced fat milk
• ¼ cup grated parmesan cheese
• serves 6

Directions:

1. Line a 26cm round flan dish with baking paper.
2. Dry fry leek and garlic, cook, stirring until soft. Add spinach and basil, cook, stirring until spinach is just wilted.
3. Quarter peppers, grill skin side up, until skin blisters and blackens.
4. Peel skin, cut peppers into strips. Place leek mixture in base of prepared dish, pour over combined eggs and milk, top with peppers and cheese.
5. Bake in moderate oven about 25 minutes or until set. This recipe can be made a day ahead.