Cottage Cheese Quiche
This cottage cheese quiche makes a lovely summertime lunch or dinner. Eggs, cottage cheese and veggies make for a healthy combination, and it's really quick and easy to make.
Equipment
- 22 cm (9 inch) pie dish or tart tin or 20 cm square tin
Ingredients
- 1 leek
- ½ tablespoon olive oil
- 200 g frozen peas
- 200 g cottage cheese
- 4 eggs
- salt and pepper
- ⅛ teaspoon grated nutmeg
- 40 g grated mature cheddar optional
Instructions
- Preheat the oven to 170 degrees (150 fan).
- Trim and wash the leeks and cut into 0.5 cm slices.
- Heat a frying pan over a medium high heat, and add the olive oil. Fry the leek for 5 minutes until starting to soften and turn brown.
- Remove the leeks from the heat and stir in the peas. Set aside.
- In a large bowl, whisk together the eggs and cottage cheese with the seasoning and nutmeg if using.
- Tip the vegetables into a greased 22 cm pie dish and level out. Top with the egg mixture. If using, sprinkle with the grated cheddar.
- Bake for 40 minutes, turning partway if necessary. The quiche should be golden and set.
- Cottage cheese quiche can be served warm or cold.
Notes
Other vegetables can be substituted in place of peas and leeks. Spinach and spring onion tops can be added to the quiche raw, but it's best to saute most other veg. This removes some of the moisture and ensures that they cook through properly.
If using asparagus, steam the spears for 2 or 3 minutes.
For a lower fat quiche lorraine, fry a chopped onion with 200 g lardons and add to the base of the tart.
Nutrition
Calories: 130kcalCarbohydrates: 11gProtein: 10.6gFat: 5gSaturated Fat: 1.5gFiber: 2.3gSugar: 3.5g
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