Crustless Quiche

    Posted on 4th May 2021 by Daniel Newman-Beinart





    ½ garlic bulb, cloves peeled

    ½ tbsp olive oil

    125g pack asparagus tips

    100g frozen peas

    4 eggs

    200g low fat natural cottage cheese

    1 heaped tsp plain flour

    30g vegetarian hard cheese, grated

    3 tbsp finely chopped fresh parsley

    3 spring onions, finely sliced

    40g lighter salad cheese

    1 bag of green salad



    1. Preheat the oven to 190°C. Put the peeled garlic cloves in a 26cm round, shallow baking dish (or tart tin) and drizzle with the oil. Place on the middle shelf of the oven and roast for 15 mins, stirring once, until lightly browned. Add the asparagus and peas, tossing well with the garlic, and return to the oven for 5 mins.
    2. Meanwhile, make the egg and cheese filling. Crack the eggs into a mixing bowl and add the cottage cheese, flour, grated cheese and parsley. Beat with a fork until well combined.
    3. Remove the dish from the oven, discard the garlic, and spoon the egg mix evenly over the vegetables. Sprinkle over the sliced spring onions and crumble over the salad cheese. Bake for 20-25 mins until set.
    4. Set aside to rest for 5 mins then ease a knife around the edges to loosen and remove from the dish. Cut into quarters and serve with the green salad.




    Leave a Reply

    Your email address will not be published. Required fields are marked *