INDIVIDUAL SPINACH & RICOTTA QUICHE

4 wholemeal tortillas

1 cup roughly chopped baby spinach leaves

¼ cup chopped flat leaf parsley

¼ cup chopped mint

100g reduced fat ricotta cheese

375mL can CARNATION Light & Creamy Evaporated Milk

3 eggs

salt, pepper

½ cup light tasty cheese

2 slices lean bacon, rolled up

1. Preheat oven to 180°C.

2. Line base and sides of four, 1 cup (250mL) capacity dishes with 23cm x 23cm baking paper, then ease tortilla into each to form quiche bases.

3. Combine remaining ingredients except lean bacon, pour mixture into quiche bases. Bake 30 minutes, top with lean bacon, bake further 10 minutes until set and golden brown. If edges turn brown, cover lightly with foil to finish baking.