Step 1 Preheat oven to 190°C. Lightly grease a 20cm flan tin. Sift flour and salt into a bowl and stir in spread to create crumb-like consistency. Stir in 3 tablespoons cold water to make a soft dough. Knead for a few minutes on a lightly floured surface.
Step 2 Roll out pastry to slightly larger than the tin. Line tin with pastry, trimming overhang with a sharp knife. Chill for 30 minutes.
Step 3 Bake blind (with baking paper and beans or rice) for 15 minutes. Remove beans.
Step 4 Meanwhile make Filling: spray a large frying pan with oil. Cook mushrooms over medium heat, stirring, for 5 minutes or until lightly browned. Add spinach and stir until wilted. Remove from heat. Stir in tomato and ham.
Step 5 Whisk eggs, whites and evaporated milk together. Spread ham mixture over pastry base. Pour in egg mixture. Top with cheeses. Bake for 30 minutes or until just set.
1/4 cup water
4 rashers streaky bacon
2 cups spinach leaves
4 egg yolks
1 1/2 cups cream
3/4 cup grated cheese
salt and pepper
What we did
- Replaced the butter with reduced-fat spread
- Removed the egg yolks
- Replaced the cream with lite evaporated milk
- Added more vegies
HFG version (per serve)
Total energy 1420kJ
Total fat 16g (5g saturated fat)
Traditional version (per serve)
Total energy 3590kJ
Total fat 71g (44g saturated fat)