Quick and tasty, this crustless quiche is so easy to make. It’s perfect for a lunch at home, or for pack-up or picnic when you’re out and about.
Free on Extra Easy
Low calorie cooking spray
220g bacon, cut into 1cm pieces
110g mushrooms, sliced
2 cloves garlic
3 large eggs (I use 6, personal preference)
150g fat free cottage cheese
3–4 cherry tomatoes, halved
2 tbsp fresh chopped parsley
80g reduced fat cheddar
Salt and freshly ground black pepper
Add six syns if not using reduced fat cheddar as a healthy extra.
**I add a chopped onion to this recipe, cooked with the bacon and mushrooms, omit the garlic and parsley and eat slices of the quiche cold for an on the go breakfast or snack.
Remove all visible fat from the bacon and fry for a few minutes. Add the mushrooms garlic, season well and continue to cook for 4-5 minutes then set aside
Preheat the oven to 190°C/170°C Fan/Gas 5.
Spoon the bacon mixture into a flan dish.
Mix the eggs, cottage cheese, parsley and cheddar cheese in a bowl and spoon over the bacon mixture.
Top with the tomato halves and bake at 190°C/170°C Fan/Gas 5 for 15-20 minutes until just set.
Serve hot or cold with baby potatoes and a large salad.
As an alternative try different combinations of ingredients … Potato, courgette, red pepper etc.
Vegetarians, swap bacon for Quorn ham pieces for extra flavour.