Spinach and cheese crustless quiche

1Preheat the oven to 220C/200C fan/gas mark 7 and line a deep tin (approximately 20cm x 15cm, or similar) with one piece of baking parchment, making sure it comes up higher than the top of the tin so you can lift the quiche out after cooking.

2Whisk together the eggs (4) and milk in a jug.

3Wilt the spinach (200 g) on a low heat in a large frying pan and place in a bowl. Remove any excess water by squeezing with some kitchen roll – it needs to be as dry as possible.

4In the same pan, fry the red onion (100 g) for a couple of minutes in the olive oil (1 tsp). Sprinkle the flour over the onion to coat and then add to the bowl with the spinach (200 g).

5Pour the egg mix into the bowl and add the chilli flakes, if using.

6Season well with salt and pepper and stir everything together.

7Pour the mixture into the prepared tin, top with the grated cheese and bake for 25 minutes.

8Leave to cool slightly then lift out of the tin in one piece.

9Cut into 6 squares, then cut each square into 2 triangles; a serving is 3 triangles.