CREAMY CHIILI CHICKEN PASTA WITH CRÈME FRAICHE. INGREDIENTS: Tagliatelle pasta (or your…
Light Masala Vegetable Quiche
So, I am finally getting back in the zone and of course more importantly, “back on plan”.
As it is absolutely essential that you plan your meals, not forgetting to make some snack foods to help keep on track during those times when you feel like you are lagging.
I am starting with a new Crustless Lightly Spiced Masala Vegetable Quiche. Having a low-fat crustless quiche on hand in the fridge is a great way to help take away hunger temptation between meals and keep you fuller for longer.
Quiche’s are relatively easy to make and this Quiche is no different. There is a lovely light masala and roasted vegetable flavour which is extremely moreish
LIGHT MASALA VEGETABLE QUICHE
Course: Healthy Food, Lunch, Slimming Recipes, SW RecipesDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients:
6 medium eggs.
2 Tbsp. Low-fat Cottage cheese (with or without chives).
1/2 Red pepper, diced.
1/2 medium onion, diced.
120g. Reduced-fat cheddar cheese.
1 Tbsp. Masala paste (SW-1 Syn)
2 large garlic cloves, crushed.
12-16 Sweet drop baby red peppers (optional)
Fry-Light spray oil
30 ml. Water
1 Tsp sweet paprika 1/2 Tsp dried coriander (optional). Salt Pepper.
Method:
- Pre-heat the oven to 180 degrees Celsius and lightly oil a quiche or baking tray with Fry-Light spray oil (or lime with parchment paper).
- Add the diced onions to a frying pan with a few sprays of Fry-Light oil and fry for 2-3 minutes.
- Add the diced peppers, crushed garlic, sweet paprika and masala paste, stir until evenly combined. Add the water, cover and reduce to a simmer for a further 5 minutes.
Remove to a bowl to cool slightly. - Meanwhile, add the six medium eggs, cottage cheese, salt and pepper to a bowl, whisk well to combine. To the egg mixture, add in the onion and pepper mixture and mix well to evenly combine
- Pour the combined mixture into your quiche or baking dish, evenly spread the reduced-fat cheddar over the top and garnish with some baby-drop red peppers and dried coriander (optional)
- Oven-bake at 180 Celsius, middle shelf for 40 minutes. Enjoy. Xx
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