A variation on the classic quiche, without the pastry crust and with extra vegetables. Eggs, cottage cheese, spinach, broccoli, courgette and tomatoes make it a flavourful dish for brunch or lunch – for Mother’s Day or any other occasion.
Ingredients
- 10 large eggs
- 60 ml low-fat milk
- 115 g low-fat cottage cheese
- 70 g lean back bacon or lean ham, diced
- 75 g onion, diced
- 90 g broccoli florets, finely chopped
- 90 g spinach, chopped
- 1 small courgette, sliced
- 75 g cherry tomatoes, halved
- 1 tbsp fresh basil, chopped
- 1 tbsp oil
- ½ tsp salt
- ½ tsp ground black pepper
Method
- Preheat the oven to 190 °C. Spray a 22 cm deep pie dish with non-stick cooking spray and set aside.
- Heat a large frying pan over a medium-high heat and add the oil. Add the onion and bacon and cook until the onion has softened and the bacon is browned.
- Add the spinach and broccoli and cook for a further 3–4 minutes. Once slightly softened, transfer to the pie dish and spread into an even layer.
- Add the courgette slices to the frying pan and cook for 2 minutes on each side. Arrange in a layer in the pie dish.
- Arrange the tomatoes among the other vegetables and sprinkle the basil over the top.
- In a large bowl, whisk together the eggs, milk, cottage cheese, salt and pepper until fully combined.
- Pour the egg mixture over the vegetables. Bake in the preheated oven for 45 minutes, or until puffed and golden brown around the edges.
- Leave to set for 10 minutes, then cut into 8 equal pieces and serve.
Tip: Instead of a pie dish, you can use a 20 × 20 cm glass baking dish.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.