Red onion crustless quiche
This colourful quiche is packed with fabulous flavours
20 minutes, plus standing
- 2 courgettes
- Low-calorie cooking spray
- 2 red onions, halved and finely sliced
- 1 red chilli, deseeded and finely chopped
- Salt and freshly ground black pepper
- 100g low-fat natural cottage cheese
- 6 large eggs
- 1 tsp dried mixed herbs
- 1 tbsp finely chopped mint
Preheat your oven to 180°C/fan 160°C/gas 4.
Coarsely grate the courgettes and place in a large sieve. Press down to remove as much liquid as possible and set aside.
Lightly spray a 20cm round, shallow baking dish with low-calorie cooking spray and set aside.
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions, courgettes and chilli and stir-fry for 10 minutes. Season well and transfer to the prepared baking dish, spreading evenly across the base. Spread the cottage cheese over the vegetable mixture.
Beat the eggs in a large bowl, season and add the dried mixed herbs and mint. Pour the egg mixture over the cottage cheese.
Place in the oven and cook for 30 minutes or until set and golden. Remove from the oven and allow to rest for about 15 minutes before cutting into wedges.
This can be eaten warm or cold. If serving cold, cool, cover and chill until ready to eat.