Seafood Crustless Quiche with Pasta

 This syn free crustless quiche is something different and always makes me think of the phrase ‘if it swims it slims’!  I may be taking that to the extreme with cheese and pasta but it is syn free all the same and a really easy, versatile go to meal

You can use fish, veggies, you can even use meatballs and whatever veggies you have in the house.  It’s very forgiving, mix them together, season well and cook.  It doesn’t get much easier.  The only thing you must do is make sure the dish you cook the quiche in does not have a removeable base!!! 

Please be sure to use solid based tins only or the liquid will escape before it even gets into the oven and make a total mess

 

Ingredients:

1 packet Batchelors Pasta n Sauce

1 piece salmon

150g prawns

½ cup red onion sliced

½ cup frozen sweetcorn

1 cup mixed peppers sliced

Dried Italian Herbs

Dried chilli flakes

Pinch of salt & black pepper

Fry lite

5 eggs

Grated cheese

 

Method:

Pre heat the oven to 180 or gas mark 6

Make the packet of pasta up according to the instructions but only use water.  Where it says milk just use water – and no butter!

While the pasta is cooking lightly pan fry your salmon, I used a little fry lite but I didn’t cook it through, I just started the cooking process so I could flake the salmon piece as it’ll cook in the quiche

When cooked, put the pasta to one side and allow to cool slightly.  I drain off some of the liquid at this stage so my quiche isn’t soggy when I cut into it. 

Lightly beat 5 eggs in a bowl

Add everything to the bowl and stir adding herbs and chilli flakes to taste.  I add probably 2-3 teaspoons dried Italian herbs and maybe a teaspoon of dried chillis. 

I put the dish I’m going to cook the quiche in on a baking tray before I put the filling in which means when I lift it into the oven any bits that spill over are on the tray not me, the floor or the oven (experience taught me that!)

 

Slowly pour your mix into the dish, it should fill it almost to the top, sprinkle with grated cheese.

When your dish is full put in the pre heated oven and cook for 35-45 minutes or until golden brown.   

 

Leave to sit for a few minutes before cutting.  I find if I didn’t drain off enough of the pasta mix there may be some extra liquid in the tin , don’t stress if there is, the quiche is perfect, just get a small spoon and spoon it out and put the extra liquid down the sink – it’ll taste great

Slice and serve with salad or the side of your choice, SW chips are an excellent choice!

This crustless quiche keeps for up to three days in an airtight container in the fridge.  Heat thoroughly when you serve