ROASTED TOMATO AND ASPARAGUS CRUSTLESS QUICHE

Remember all those times Mum cooked for you... Now it’s your turn!

PREP TIME: 15 MINS

COOK TIME: 55 MINS

SERVES 4 (AS A LIGHT BREAKFAST)

20 spears asparagus, woody ends

trimmed, cut into 2.5cm pieces 200g cherry tomatoes or grape

tomatoes, halved

8 x 60g eggs

1 cup reduced-fat cottage cheese 1 small red onion, finely chopped 2 Tbsp plain flour or gluten-free

plain flour

2 tsp finely chopped rosemary Freshly ground black pepper

60g (1/4 cup) grated reduced-fat

cheese

100g baby spinach leaves,

to serve

1 Preheat oven to 200°C (fanforced). Line a roasting pan with baking paper. Arrange asparagus and tomatoes, cut-side up, in a single layer over roasting pan. Spray with cooking spray. Roast for 10-12 minutes or until browned and the tomatoes are soft. Set aside to cool.

2 Reduce oven temperature to 180°C (fan-forced). Whisk eggs in a large bowl. Add the cottage cheese, onion, flour, rosemary and pepper. Stir well. Stir in the asparagus and tomatoes.

3 Spray a 20cm (base measurement) pie plate with cooking spray. Pour egg mixture into pie plate. Bake for 40 minutes or until set and light golden brown. Sprinkle with cheese and serve with spinach leaves.