Wednesday, 25 September 2013
Mini Crustless Quiches - a Slimming World recipe
100g Quark or fat free cottage cheese
Fry Light (or other low calorie cooking spray)
Any vegetables or meat you'd like as your fillings
First of all, preheat your oven to 180 degrees and spray a muffin tray with Fry Light, ensuring to get the sides too. This helps the edges cook and stops them from sticking to the tray.
Cut up the veg/meat you'd like to use for your quiches, but make sure the pieces are small so they cook through. I used red onion and red pepper in half, and leek and ham in the other.
Sprinkle your veg in the bottom of the 12 trays.
Beat together all the eggs, and then beat in the Quark. This takes a little while and will be a bit lumpy, but don't fret.
Pour your mixture into the trays, just enough to cover the veg. Mine are usually about half full.
Cook for 20 minutes or so, until the egg starts to brown off.
You could either serve these hot from the oven with a jacket potato and beans, or allow them to cool at room temperature before keeping them in the fridge, ready to pack into a lunchbox with with salad and cous cous the next day.
What do you think of these crustless quiches? How do you jazz up your lunch box?