Crustless Quiche Lorraine

This Quiche Lorraine recipe is a summer winner! To make it healthier, we’ve cut the crust, swapped to low fat cheese and used leaner turkey bacon… but it tastes just as yummy!

Perfect for a picnic lunch with a side salad or a light al-fresco dinner. Why not try making bitesize quiches for lunchboxes? Follow the same recipe, but use cupcake cases to split the mixture into individual mini quiches.

• 1 onion 
• 8 rashers turkey bacon 
• Few sprays frylight 
• 100g asparagus tips (or swap this out for any green veggie – works well with broccoli and spinach too!) 
• 100g cherry tomatoes  
• 8 eggs 
• 100ml milk 
• 80g reduced fat cheese, grated 

1. Preheat oven to 160 C.   
2. Dice the onion and slice the turkey bacon. 
3. Heat a pan over medium heat and spray with a few sprays of Frylight. Add the onion and bacon and fry for 5 minutes until the bacon is cooked and onions are translucent. 
4. Meanwhile, halve the asparagus tips and cherry tomatoes and set aside. 
5. Add the eggs and milk to a large bowl and beat until well mixed. Mix in the grated cheese. 
6. Using a flan dish (or any other dish you have!), layer half the asparagus, followed by half the cherry tomatoes, and half the cooked onion and turkey bacon. Repeat the layers and then evenly cover with the egg mixture. 
7. Cook in the oven for 35-40 minutes until golden brown. Cut into 4 pieces and serve with a side salad. 

This recipe serves 4, each serving contains: 

Energy: 293kcal
Fat: 13.2g
Saturated fat: 4.6g
Carbohydrate: 6.6g
Sugars: 5.4g
Fibre: 1.4g
Protein: 36.2g
Salt: 1.93g