Ham and spinach tortilla quiche
1 tbsp olive oil
4 wholemeal tortilla wraps
30g baby spinach, finely chopped
75g 50% reduced-fat mature grated cheese
4 slices wafer-thin cooked ham, diced
100g cherry tomatoes, halved
200ml semi-skimmed milk
½ broccoli, cut into florets
1. Heat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm, 7cm-deep springform tin with 1 tsp olive oil. Brush the remaining oil lightly over both sides of the tortillas. Lay a whole tortilla in the base of the tin, then cut 2 in half use to and line the sides, overlapping each at the sides and base of the tin. Place the final tortilla in the base like you did the first and gently press the tortillas down with your fingers so they stick together and ensure there are no gaps.
2. Scatter the spinach, cheese, ham and tomatoes over the tortilla base. Whisk the eggs and milk in a jug and season with black pepper. Pour the egg mixture into the tortilla base.
3. Bake for 35 mins or until cooked through and golden. The mixture should jiggle just slightly when shaken. Meanwhile, add the broccoli to a pan of boiling water and simmer for 5 mins until tender.
4. Leave the quiche to cool in the tin for 10 mins, then remove and cut into wedges to serve with the broccoli.