The first time I made this quiche it went hideously wrong. It took far longer than advertised to cook and the finished result looked somewhat like what you might expect to find lying in pools outside pubs late on a Friday or Saturday night.

But I like quiche and wanted to persevere, and so tonight I had another go, with altogether much better results. The quantities still seem a bit weird. It says it serves 1 but this made 5 mini-quiches, which was a good serving (with salad and new potatoes for both emej and myself, with 1 left over for a lunch. The other thing is that it says you don’t have to do anything to the vegetables but I think a bit of dry frying to take out the moisture is essential. I’m attaching my amended recipe…

Ingredients
peppers, diced
onions, chopped
mushrooms, chopped
(maybe a little bit of ham if you have it)
3 eggs
150g fat free natural cottage cheese

Method

1. Prepare whatever Superfree veggies take your fancy… I’ve used peppers, onions, and a bit of ham, all cut up finely. Dry-fry them until soft.

2. Mix together the 3 eggs, 150g fat-free natural cottage cheese and season.

3. Add the vegetables (and ham) to the eggy mixture and mix well. Pour into shallow quiche tins.

4. Pop in the oven at 190ºC/375ºF/Gas 5 for around 30 minutes, or until the quiche is set and golden brown.

Tip: Serve the quiche in wedges with Free Slimming World chips on an Extra Easy or Green day, or piles of salad – ideal for lunchboxes!

As this recipe contains all Free Food, you can eat as much as you like!