Crustless Smoked Ham & Sweet Pepper Quiche
Crustless Smoked Ham & Sweet Pepper Quiche
Course: Lunch, SW Recipes, Slimming FriendlyServings
8-12
servingsPrep time
10
minutesCooking time
25
minutesSlimming world friendly crustless ham & sweet red pepper quiche.
Ingredients:
6 Large eggs.
3 Tbsp. Quark or Cottage Cheese)
1 Pack smoked ham slices (rolled up and sliced into ribbons)
100g 50% reduced-fat cheddar. (3 ½ Syns – 25g if not used as a HexA choice)
1 Medium onion (Finely sliced).
½ Red pepper (sliced into julienne ribbons)
1 Garlic clove (crushed).
50ml Tap water.
One-Cal spray olive oil.
1 Tsp. salt.
½ Tsp. Ground black pepper
Method:
- Pre-heat the oven to 170C and line your baking tray or quiche dish with parchment paper and set aside.
- Bring a frying pan or skillet to medium heat, spray with One-Cal spray olive oil and add the onions, allow to cook out for 2 minutes. (If the pan becomes dry, use a little water to help soften the onions).
- Add the red pepper ribbons, crushed garlic, a pinch of salt and continue to cook out until the onions become soft and translucent. Set aside.
- Sprinkle 1/3 of the reduced-fat cheddar cheese over the base of the baking tray/quiche dish.
- Layer the onions and red pepper mix evenly across the cheddar, sprinkle with 1/3 of the cheddar cheese and top with the smoked ham ribbons.
- In a large bowl, whisk together 6 eggs, 3 tablespoons of quark (or cottage cheese), a pinch of salt and black pepper until well combined.
- Ladle or gently pour the mixture into the tray/quiche dish and top with the remaining cheddar cheese.
- Place into the middle shelf of the oven and cook for 25 minutes or until the top of the quiche has become golden in colour.
Watch how to make this dish.
- NOTE: If using cottage cheese, I like to blitz it first with a couple of eggs until smooth before adding to the mixing bowl.
- This dish will keep in the fridge for up to 5 days.
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