Mushroom Quiche

serves 4

100g ready made short crust pastry
1 tablespoon low fat spread
350g mushrooms, sliced
175g spring onions, chopped
1 tablespoon dried parsley
50g reduced fat tasty cheese, grated
1 egg, beaten
50ml skim milk
2 ripe tomatoes, quartered

Roll out pastry and use to line a 15 cm fluted loose bottom flan tin. Prick the base with a fork and line with baking paper and add baking beans. Bake for 15 minutes.
Melt the low fat spread in a large saucepan and cook the mushrooms for 5 minutes. Add the spring onions and parsly and cook until softened. Seive the vegetables to drain excess liquid.
Take the pastry case out of the oven and remove paper and beans. Scatter the spring onions, mushrooms and half the cheese over the pastry base. Beat the egg, milk and remaining cheese. Season well and pour over the filling. Top with tomatoes and bake for 40 minutes.
serve with salad.

From slimmimg magazine