Crustless quiche with asparagus and peas

SERVES 4

To prepare: 10 mins To cook: 45 mins

Per serving: 228 calories

WHAT YOU’LL NEED

½ garlic bulb, cloves peeled

½ tbsp olive oil

125g pack asparagus tips

100g frozen peas

4eggs

200g natural cottage cheese 1 heaped tsp plain flour (or gluten-free flour)

30g vegetarian hard cheese, grated 3 tbsp finely chopped fresh parsley 3 spring onions, finely sliced 40g lighter salad cheese

METHOD

Preheat the oven to gas 5, 190°C, fan 170°C.

Put the peeled garlic cloves in a 26cm round, shallow baking dish (or tart tin) and drizzle with the oil.

Place on the middle shelf of the oven and roast for 15 mins, stirring once, until lightly browned. Add the asparagus and peas, tossing well with the garlic, and return to the oven for 5 mins.

Meanwhile, make the egg and cheese filling.

Crack the eggs into a mixing bowl and add the cottage cheese, flour, grated cheese, parsley and a little seasoning. Beat with a fork until well combined.

Remove the dish from the oven, discard the garlic and spoon the egg mix evenly over the vegetables. Sprinkle over the sliced spring onions and crumble over the salad cheese. Bake for 20-25 mins until set.

Set aside to rest for 5 mins then ease a knife around the edges to loosen and remove from the dish. Cut into quarters to serve.

Tip: Any leftovers can be kept in the fridge, covered, for up to three days.

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