Quiche – Crustless


8 Eggs

Small Broccoli

Small tub of zero fat cottage cheese

Bunch of Asparagus

Orzo (or another small pasta)

Grated low fat cheddar

Pre heat the oven to 170 C.

Cut the broccoli into small florets and cut the asparagus into inch long lengths. Cook the Orzo or another small pasta in boiling water until just done. You will need enough to cover the bottom of your quiche dish.  Whilst this is cooking steam the broccoli and asparagus. I do this in a bamboo steamer on the saucepan that the orzo is cooking in to save energy.

Let it all cool down for 10 minutes. The add the Orzo to a casserole dish or cake tin or quiche dish. I use a silicone one for ease of use. Cover the bottom with it and then arrange the Broccoli and Asparagus on top.

In a bowl beat (I use an electric mixer) the eggs and the cottage cheese until combined and then pour this mixture on top of the other ingredients. Level it off and then stick it into the oven for about 25 minutes or until it has firmed up in the middle.

Add the grated cheese on top and cook for a further 5 – 10 minutes so that the cheese is melted and is gently browning.

Enjoy !