I adapted this recipe from a ‘classic’ Slimming World corned beef quiche recipe which I have to personally say is rank due to the corned beef!
I bake these in batches of about 15-20 as they are great little snack treat either cold or warm, or you can bake in an oven dish for a larger family sized portion. Mr Tramp has 2 of the breakfast versions for his breakfast at work.
300g plain cottage cheese
Spices of choice
Filling of choice – For this recipe I am using….
3 rashers of bacon with rind removed and chopped up
1 yellow pepper
1 red pepper
2 tomatoes for garnish
You will need muffin / fairy cake tins or an oven dish
In a dry non stick frying pan, cook your filling ingredients until they are around 75% cooked. If you are making bite sized quiches, make sure you chop everything up accordingly by size! Leave this to cool while you complete the next steps.
Heat the oven to 200 degrees and ensure the shelf is in the middle.
In a bowl, beat the 6 eggs and season well. At this point you can add any spices you would like to use. I add chilli and garlic if I am making this for lunches but I skip it for the breakfast version.
Add the cottage cheese and mix thoroughly to ensure there are no clumps.
Once the filling is cooled and the oven is up to temperature, add the filling to the egg and cheese mixture and again mix very well. Be warned, it looks highly unappetising at this point but it does get better!
Spoon in to the individual cake tins (or large pan) and leave a small gap at the top of each serving. Make sure you get filling in each one as you spoon it in.
Thinly slice a tomato and add a slice to the top of each mini quiche
Bake for 15 -20 minutes for mini quiches or up to 45 minutes for large quiche depending on your oven.
When baked, before they start to cool, knock them out of the tins and place them on a wire rack, upside down, to make sure the bottoms firm up and don’t go soggy. If you leave them to cool they are trickier to get out!
|Shown here without the tomato garnish|