Serves 4

9.5 syns + 4 HEa’s for entire recipe

Extra Easy –  approx 2 syns and 1 HEa per serving

Ingredients

For quiche base:

350g of potato, peeled and cubed

56g of whole wheat flour (9 syns)

1 egg yolk

1 teaspoon of salt

1 teaspoon of baking powder (1/2 syn)

buttery flavoured non stick spray

For quiche filling:

1 x 500g tub of fat free cottage cheese

4 eggs

112g of  cheddar (4xHEa’s)

4 slices of lean back bacon or Canadian bacon (any fat removed)

1 red onion sliced

1 large tomato sliced

non stick spray

salt and pepper to season

Method

Preheat oven to 180c of 350f

For the quiche base

Add potatoes to a saucepan of boiling hot water. Simmer until tender. Drain water, spray with buttery flavoured non stick spray, and mash till smooth. Place in a bowl, allow to cool.

Once potato is cool, add it to a large mixing bowl, add the flour, baking powder and salt and mix thoroughly.

Add the egg yolk, and bind it all together.

Get a large oven proof dish and grease with some non stick spray.

Add the pastry and flatten down and up the sides, until it is the same thickness all the way round.

Bake in the oven for approx 20-30mins until it has started to go golden and has firmed up.

For the quiche filling

Spray a frying pan with non stick spray, and add the bacon and onion and cook until golden.

Add the 84g of cheddar cheese, cottage cheese and eggs to a blender or food process and blend until smooth.

Add the bacon and onion to the pastry case in the dish and pour over the cheese/egg  mixture. Top with slices of tomato and season with salt and pepper.

Bake in the oven until the egg mixture is firm and cooked through and the pastry is golden throughout. Approx 30-40 mins.

Filed under: 2+ syns, bacon, cheese, eggs, Extra Easy, lunch