Name: Bacon quiche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 22 cm quiche (12 slices) servings
Cuisine: Ingredients
Ingredients: 375 ml low-gi wholewheat bread crumbled; 60 ml flour cake; 259 ml oats lightly toasted; 5 ml mixed herbs; salt and freshly ground black pepper; 2 eggs whites only, lightly whisked; 2-3 back bacon with very little fat; 4 courgettes grated; 1 onion chopped; 2 carrots grated; 2 garlic large cloves, chopped; 30 ml fresh chillies 573; 100 g spinach finely chopped; 10 ml lemon zest and juice; 45 ml fresh parsley chopped; 80 ml yoghurt natural; 125 g cottage cheese low-fat, smooth; 2 eggs whisked; 1 ml cornflour; 60 ml mozzarella cheese; cheese grated

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Ingredients (21)

375 ml	low-gi wholewheat bread — crumbled
60 ml	flour — cake
259 ml	oats — lightly toasted
5 ml	mixed herbs
	salt and freshly ground black pepper
2	eggs — whites only, lightly whisked
2-3	back bacon — with very little fat
4	courgettes — grated
1	onion — chopped
2	carrots — grated
2	garlic — large cloves, chopped
30 ml	fresh chillies — 573
100 g	spinach — finely chopped
10 ml	lemon — zest and juice
45 ml	fresh parsley — chopped
80 ml	yoghurt — natural
125 g	cottage cheese — low-fat, smooth
2	eggs — whisked
1 ml	cornflour
60 ml	mozzarella cheese
	cheese — grated

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Method:

Preheat the oven to 180 °C.

1. CRUST Grease a 22 cm loose-bottom tin. Mix the ingredients and press on the bottom and up the sides of the tin. Chill and prick the crust.

2. FILLING Fry the bacon until just done. Remove from the pan, chop and set aside. Stir-fry the marrows, onion, carrots and garlic in the oil until tender. Add the spinach and heat until wilted. Add the zest and parsley and set aside.

3. Mix the lemon juice, yoghurt, cottage cheese, eggs, cornflour, chopped bacon and stir-fry vegetables in a bowl. Season with salt and pepper. Spoon the mixture into the crust. Sprinkle over the mozzarella and bake for 40 minutes.

4. Leave to cool for 15 minutes then turn out and serve.