If you go to a Slimming World group, it should only take about three weeks before someone tells you two recipes: Slimming World Chips and Slimming World Quiche. Due to the way Slimming World organises its diet plan, you can eat as much as you like of these foods and stay on the plan.
I may come back to the chips later, but for now I want to concentrate on the ‘quiche’. I put the words in inverted commas because when I described it to a friend he said, “That’s not quiche!” He’s right. It has no pastry crust, it has no milk or cream. It’s much more like a baked frittata or spanish omelette.
It also makes a quick and tasty midweek supper or weekend lunch.
300g low fat cottage cheese (plain is fine, but I prefer the onion & chive version)
3 large, free range eggs
Half a red pepper, sliced
8 asparagus tips, sliced
4 sundried tomatoes, chopped
Pinch of thyme and oregano
Note: – the veg in the recipe is what I used to make it this time. It varies according to what’s in the fridge. While red pepper is a perennial, mushrooms, cold new potatoes, cooked carrots, courgettes, aubergines, olives, capers, even peas would be fine. Be careful with the courgettes and aubergines, though as they leak a lot of water – it might be worth pre-cooking them. Essentially, if you’d like them in a spanish omelette they’ll do fine in this.
You can also add grated cheese to the top before baking, but I’ve stayed true to the low-fat nature of the original and missed it out for this one.
Beat the eggs and stir in the cottage cheese (draining any excess liquid from the carton if there is any on the top). Add the salt, pepper and herbs and stir those in too. Now add the veg, making sure they’re evenly distributed.
Add to a pre-warmed oven, 180C, for 40-45 minutes, or the eggs have set.
Take out and leave to stand for about 10 minutes before slicing and serving. It’s great hot, but I think it’s even better cold.