Sandra's Spinach and Leek Frittata

6 large, fresh, free-range eggs
120g baby spinach leaves (roughly chopped)
1 cup grated cheddar cheese
200g carton of spinach dip
2/3 cup milk

1/2 cup white onions (chopped)
1 leek-white part only (chopped)
1/4 teaspoon ground black pepper

Saute onion and leek for a few minutes, add spinach and allow to wilt, then place spinach onion and leek on base of baking pan. Whisk all the filling ingredients together and pour into the pan. Place the pan onto the middle shelf of the oven. Cook in preheated 180 oven for approx 30 minutes, until it tests done in the centre, it should be firm but not solid. The baked quiche can be eaten warm but not hot and straight from the oven, or it will fall apart. Let it stand for at least 10 minutes. The quiche can also be eaten cold, but never directly from the fridge, or it will be too hard and the flavour's dead. Always allow it to come to room temperature before serving. I made it a frittata. You can put it in a pie shell and it is a quiche!