Vegetarian Crustless Cottage Cheese Quiche |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Crustless quiche - low in calories per serving. Marked as high cholesterol due to the eggs but may not be so bad: news.bbc.co.uk/1/hi/health/7882850.stm Ingredients:
6 medium eggs, organic |
300 g cottage cheese |
150 g broccoli, sliced |
150 g mushrooms, sliced |
1 medium onion, diced |
2 tomatos, sliced |
Directions:
1. Preheat your oven to 200°C/400°F/gas mark 6 and spray a 20cm square pan or Springform pan with olive or vegetable oil spray.
2. Wash and slice the mushrooms and broccoli. Drain the cottage cheese in a seive or using muslin mesh unless you like your quiche very moist.
3. In a small bowl, whisk the eggs with the cottage cheese until well combined and fold in the onion, mushrooms and broccoli.
4. Add salt and seasoning to taste. Without any salt whatsoever it will be bland.
5. Pour into your pan and top with tomato slices. Sprinkle a small amount salt over the crust if you want to give it extra flavour.
6. Bake at 200 200°C/400°F/gas mark 6 for approximately 30 minutes, or until the eggs have set and the top has browned.
7. It will be much easier to cut once cooled.
|
|