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Like many, you might be watching what you eat at this time of year. This crustless quiche dispenses with the calorie-laden pastry that other recipes may call for. It is a versatile recipe and you can use any filling you like; just avoid very wet vegetables such as tomatoes, as they will leak too much juice. Serve with a crisp salad for a light lunch or supper.



  • 6 eggs
  • 150g pot of cottage cheese (lowest fat you can find)
  • 1 courgette, diced
  • 3 spring onions
  • 5 or 6 chestnut mushrooms
  • Baby sweetcorn, chopped
  • Asparagus tips, chopped
  • Oregano
  • Spray oil
  • Salt & pepper


  1. Preheat your oven to 190 or 170 fan
  2. Start by heating a large frying pan and spray it with spray oil. Throw in the vegetables. You can really use any vegetables you have hanging around…all will work well.
  3. Dry fry the veg for 5 minutes or so, just so they begin to soften. Set aside.
  4. Crack 6 eggs into a bowl and whisk. Add the cottage cheese, salt, pepper and oregano and combine.
  5. Arrange the vegetables in the bottom of an ovenproof flan dish and pour over the egg and cheese mixture.
  6. Bake in the oven for 25-30 minutes or until the top is golden and the quiche doesn’t wobble.

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