Red onion crustless quiche
This colourful quiche is packed with fabulous flavours
- SERVES
4 - PREP
20 minutes, plus standing - COOK
40 minutes
Ingredients
- 2 courgettes
- Low-calorie cooking spray
- 2 red onions, halved and finely sliced
- 1 red chilli, deseeded and finely chopped
- Salt and freshly ground black pepper
- 100g low-fat natural cottage cheese
- 6 large eggs
- 1 tsp dried mixed herbs
- 1 tbsp finely chopped mint
Method
-
Preheat your oven to 180°C/fan 160°C/gas 4.
-
Coarsely grate the courgettes and place in a large sieve. Press down to remove as much liquid as possible and set aside.
-
Lightly spray a 20cm round, shallow baking dish with low-calorie cooking spray and set aside.
-
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions, courgettes and chilli and stir-fry for 10 minutes. Season well and transfer to the prepared baking dish, spreading evenly across the base. Spread the cottage cheese over the vegetable mixture.
-
Beat the eggs in a large bowl, season and add the dried mixed herbs and mint. Pour the egg mixture over the cottage cheese.
-
Place in the oven and cook for 30 minutes or until set and golden. Remove from the oven and allow to rest for about 15 minutes before cutting into wedges.
-
This can be eaten warm or cold. If serving cold, cool, cover and chill until ready to eat.
