Quiche Lorraine (with a crust!)

Whoever has done slimming world knows that the slimming world quiche sounds appealing until you actually realise it is just a baked frittata! For me a quiche needs a crust and inspired from a recipe I saw where a woman used spiralized courgette for a crust, I mixed mine with potato and carrot as well, so there is some form of carb feeling and it helps to get the crust crisper! (i am still yet to get a good photo of this so bare with me!)

1 large potato, carrot and courgette

150g 0% fat cottage cheese

salt and pepper

6 large eggs

1 large white onion ( diced)

1 large leek (cleaned and sliced)

4 medallions smoked bacon (finely diced – if you are vegetarian leave this out obviously!)

ideally a 6 or 8 inch round pan (a cake pan works well)

  1. Preheat the oven to 200oC then, grate the carrot, potato and courgette into a bowl and season with salt and pepper, stir and leave for 10 minutes.
  2. while the veggies sit, add the bacon to a pan and crisp up then add the leeks and onions and stir fry until soft.
  3. Squeeze the excess liquid from the potato, courgette and carrot and press into the pan of your choice and bake for 15 minutes or until starting to go brown.
  4. Lay the onion, leek mixture into the pan onto of the crust evenly.
  5. Blend the cottage cheese with the eggs and pour the mixture over the fillings in the crust of the quiche.
  6. Turn the oven down to 160oC and bake for 30 minutes – 40 minutes until set.

I hope you guys give this try as it’s different to just having the usual slimming world quiche.

Love Emily x

 

 

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