There’s more than one way to make syn free crustless quiches
and having pretty much tried them all over the years I think this is the best
version
Personally, I HATE cottage cheese with a passion but I have
to say when you blend it with the eggs you can’t tell what it is, it’s just a
very good quiche filling and more like a traditional version than the milk/egg
version one I do
You can add whatever filling you want to these, the basic
recipe is the same and it just depends what you like and what you’ve got in the
house. I often do these to use up a load
of bits in the fridge.
Recently I’ve made tuna and sweetcorn with mushrooms and a
bacon/sausage with roasted veggie filling.
Obviously, you can made a vegetarian option if you prefer, mushroom is
excellent as a filling as are roasted vegetables.
I cook them in individual silicone slices that you can buy
from Amazon. You can make a big quiche if
you prefer but I find this individual way means they cook better and are easier
for portion control
Ingredients:
5 eggs
1 tub fat free cottage cheese
40g mature cheese grated (HEA)
2 teaspoons dried Italian herbs
Filling:
Tuna/sweetcorn/ mushrooms/onions
Bacon/roasted veggies
Whatever you have to hand!
Method:
Blend the fat free cottage cheese and eggs into a smooth liquid
 |
| Fat free cottage cheese & eggs for syn free crustless quiche |
Pour into a bowl and add the grated cheese, Italian herbs
and whatever fillings you want
Spoon into cases making sure there’s a good amount of
filling in each one
Cook on gas mark 7 (180) for 30-40 minutes or until golden
Serve with salad, jacket potato and beans
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