Saturday, 17 April 2010

Cauliflower Pepper Quiche

Cauliflower Pepper Quiche1 ed

Cauliflower Pepper Quiche

Serves 4

8 medium eggs
300g Asda Good For You Red Pepper & Sweet Chilli Cottage Cheese
2 onions
2 red onions
1/2 red bell pepper
1/2 green bell pepper
1/2 orange bell pepper (or 1/2 yellow bell pepper)
1 red chilli pepper
1 bag of frozen cauliflower (or one fresh cauliflower, chopped)
Fry Light (or other low-calorie oil spray)
4 Laughing Cow Extra Light Cheese Triangles (optional)


1. Preheat oven to 225F.

2. Steam the cauliflower for 20 minutes.

3. While the cauliflower is steaming, chop the onions, bell peppers and chilli pepper into small chunks.

4. Mix the eggs, cottage cheese and seasoning together in a large bowl. (I use Nature's Seasoning, but you can choose your favorite seasoning, even just use salt and pepper.)

5. Mix the onions, bell peppers and chilli pepper with the egg and cottage cheese mixture. Add the cauliflower to the mixture and mix thoroughly.

6. Spray a large non-stick casserole dish with Fry Light (or other low-calorie oil spray) and pour in the egg mixture, spreading evenly over the dish's base. If using the cheese triangles, break them up into small pieces using your fingers and spread randomly across the top of the mixture in the casserole dish. Put the casserole dish into the oven.

8. Bake for 30 - 40 minutes. (Here, I baked it for 30 minutes and then put it in the fridge overnight for us to eat the following day. The next day, I baked it again at 225F for 20 minutes.)

Another option is to lay thinly sliced ham across the bottom of the casserole dish before pouring in the egg mixture.

Cauliflower Pepper Quiche

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