Quiche made healthier, with new potatoes and salad

Instructions

1 Preheat the oven to 180ºC/fan 160°C/gas 4. Lightly spray a 20cm diameter round ovenproof dish or tart tin with oil. Line with the pastry, allowing a slight overhang. Spray the pastry with a little oil, then set aside.

2 Spray a non-stick frying pan with oil and put over a medium heat. Add the capsicum, mushrooms and onion, then cook for 5 min or until softened. Stir in the basil and spinach and heat through. Spoon the mixture over the pastry base.

3 In a medium bowl, combine the eggs, cottage cheese, milk and parmesan. Pour over the vegetables, stirring a little. Bake for 25 min or until the egg is set and the pastry is lightly golden. Serve with the salad and potatoes.