I’m all about balance. For every half dozen recipes I give you containing a gazzilion calories, I’ll give you one with a more modest amount. That’s balance right? It’s how I live my life anyway. Can’t understand why I’m not losing any weight…
This Crustless Quiche recipe is based on an age-old Slimming World recipe that I’ve seen do the rounds in a manner of guises. It uses cottage cheese to bulk it out, where you’d be using milk or cream in a normal quiche. Luckily I love cottage cheese. I genuinely do. I eat it on toast even when I’m not ‘trying to be good’. But I know a lot of folk are a bit wary of the stuff. If that’s you, you can always blend the cottage cheese before adding it to smooth it down. I think it adds texture and extra cheesy flavour, so you definitely should shove it in.
Obviously this doesn’t have a crust either. Pastry and healthy eating don’t tend to go hand-in-hand. But you actually don’t miss it. Honest. You can fill it with whatever you like too – bacon, sausage, onion, peppers, tomatoes etc – whatever takes your fancy. Below is just what I fancied at the time. This is a really filling dish, with lots of flavour, and well worth giving a go even if you’re not watching the waistline.
4 large / 5 medium eggs
approx. 60 g cheddar cheese, grated
1 tub (300g) cottage cheese (full or low fat, it’s your call)
4 rashers of smoked bacon, diced
vegetables of choice (I used mushrooms and some frozen chargrilled veg I picked up in the freezer section of Sainsburys)
1. Preheat your oven to 190°C (fan).
2. Either add a tsp of oil to your frying pan, or spray it with oil. Add the bacon and begin to fry over a medium heat.
3. After about 5 minutes of frying the bacon, add the veg and cook until soft.
4. In a bowl add the eggs, the cottage cheese and the grated cheddar. Season well.
5. Mix this all together really well (I use a whisk to get it all really mixed up and break down the cottage cheese slightly).
6. Place the cooked bacon and veg mixture into a medium casserole dish. I don’t tend to bother greasing this at all.
7. Pour over the egg mixture and give it a wee shake to even the mixture out (don’t worry about mixing it in or anything).
8. Pop this in the oven for about 40-45 minutes, until it is fully set and the top is golden.
9. Take it out of the oven and let it cool for a few minutes. Then slice and serve.
This is lovely warm, straight out of the oven, but it’s also really nice cold from the fridge. So if you have leftovers, you have a tasty healthy snack on-hand too. My intentions are always good…
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