Set on a Lo-Dough base, this slimming-friendly quiche is fully loaded with smokey bacon, cheese and finished with vine-ripened tomatoes.
Serving 8 portions at 13/4 Syns per portion and only a 1/4 Syn per portion if you are using a HexA choice for the cheese and only using your Syns for the Lo-Dough base. This makes for a great snack or maybe a low-syn working lunch meal.
(2 Syns for the Lo-Dough Base and 12 Syns for the 50% reduced-fat cheddar.)
Lose the Lo-Dough base and make your quiche crustless and save the Syns, it will taste just as good!
Ingredients you will need to make this recipe
- 6 Large eggs.
- 3 Tbsp. Cottage Cheese
- 80g 50% reduced-fat cheddar. (12 Syns for 80g)
- 1 Medium onion (Finely sliced).
- 2 Medium Vine Ripened tomatoes, (sliced)
- 2 Garlic cloves (crushed).
- 1 tbsp. tomato paste
- 1/2 Tsp. dried oregano
- 5 Rashers of thick-cut smoked bacon, (fat removed, and sliced).
- 100ml Water
- Fry-Light Spray Oil
- 1 Lo-Dough Base
- Salt & Pepper to Taste
How to bring it all together…
Pre-heat the oven to 170C. Spray the bottom of the baking dish with a little fry-light, line your dish with the Lo-Dough base and set aside
Spray the base of a frying pan with a little fry-light and fry off the sliced onions and bacon for a few minutes.
Add oregano, crushed garlic, tomato puree, salt and pepper to taste and stir through to combine. Add a little water to loosen the mixture and allow cook for a further minute. remove from heat and transfer to a plate to cool down.
Meanwhile, add the eggs, cottage cheese and a little freshly cracked black pepper to a bowl and mix to combine.
Add the bacon and onion mix to the bowl and stir to combine. pour the egg mixture into the baking dish ensuring the ingredients are spread evenly across the dish.
Finish with the reduced-fat cheddar and the sliced vine-ripened tomatoes. PLace on the middle shelf of your pre-heated oven for 30 minutes or until the quiche is set and golden in colour.
Remove from the oven and allow to relax for 10 minutes before serving.
Lo-Dough, Bacon, Cheese & Tomato Quiche
Course: Appetizers, Bakery, Featured, Lunch, Slimming Recipes, SW RecipesCuisine: BritishDifficulty: Easy8
Portions10
minutes30
minutes1.75
Fully Loaded, Slimming friendly Bacon, Cheese & Tomato Quiche with a Lo-Dough base.
Ingredients
6 Large eggs.
3 Tbsp. Cottage Cheese
80g 50% reduced-fat cheddar. (12 Syns for 80g)
1 Medium onion (Finely sliced).
2 Medium Vine Ripened tomatoes, (sliced)
2 Garlic cloves (crushed)
1 tbsp. tomato paste
1/2 Tsp. dried oregano
5 Rashers of thick-cut smoked bacon, (fat removed, and sliced).
100ml Water
Fry-Light Spray Oil
1 Lo-Dough Base
Salt & Pepper to Taste
Directions
- Pre-heat the oven to 170C. Spray the bottom of the baking dish with a little fry-light, line your dish with the Lo-Dough base and set aside
- Spray the base of a frying pan with a little fry-light and fry off the sliced onions and bacon for a few minutes.
Add oregano, crushed garlic, tomato puree, salt and pepper to taste and stir through to combine. Add a little water to loosen the mixture and allow cook for a further minute. remove from heat and transfer to a plate to cool down. - Meanwhile, add the eggs, cottage cheese and a little freshly cracked black pepper to a bowl and mix to combine.
Add the bacon and onion mix to the bowl and stir to combine. pour the egg mixture into the baking dish ensuring the ingredients are spread evenly across the dish. - Finish with the reduced-fat cheddar and the sliced vine-ripened tomatoes. PLace on the middle shelf of your pre-heated oven for 30 minutes or until the quiche is set and golden in colour.
- Remove from the oven and allow to relax for 10 minutes before serving.
Notes
- NOTE: If using cottage cheese, I like to blitz it first with a couple of eggs until smooth before adding to the mixing bowl.
- This quiche will keep in the fridge for up to 5 days.
