Mini Spinach And Mushroom Quiche

DIRECTIONS

1. Blanch the spinach by cooking in hot water for 2 – 3 min then remove and rinse in cold water to.
2. Retain the colour.
   In a frying pan, melt the butter and add onions fry until glossy.
3. Add the sliced mushroom, the blanched spinach and salt and pepper to taste.
4. Add the English mustard stir in well.
5. In a jug and the milk and egg, mix well.
6. Roll out the short crust pastry and place in the oven proof dish.
7. Add the filling and pour the milk and egg mixture.
8. Sprinkle the cheese over the quiche.
9. Place quiche in the Salton Convection oven and bake at 180’c for 30 min.
10. Remove from the oven and serve with a salad.