Remember I devised my anti-bloating survival guide when I was attending my Lovely Cousins Hen Party 2 weeks ago? Well the Wedding is next week and I bought a beautiful dress yesterday for it so I’m implementing my anti bloat strategy again so I can feel as comfortable & confident as possible in my gorgeous new dress. This means lowering carbs for the week & this quiche is a perfect low carb lunch or even dinner served with salad or vegetables. It’s creamy from the milk & ricotta & deliciously tasty flavour comes from the crispy bacon. This makes 6 servings at only 3 propoints a serving (1 propoint of the filling & healthy plan), trust me with this recipe you really don’t feel like you’re missing out on carbs at all!
4 Whole Eggs & 2 Egg Whites *150g Ricotta Cheese crumbled
100ml Skimmed Milk
4 Lean Bacon Medallions diced
10g Finely Grated Parmesan
180g Bag Fresh Spinach
1/2 Tsp Dried Parsley
1/2 Tsp Dried Thyme
1/4 Tsp Garlic Granules
A Pinch of Nutmeg
Black Pepper (I’m avoiding Salt for the week but add it if you wish)
*The Ricotta was 5 propoints for 150g with the brand I used (Supervalu own brand) Make sure to check whatever brand you buy to make sure of points as they can differ & you may get more or less ricotta for your points.
Prepare your Bacon & Spinach in advance as it needs time to cool down. Spray a large frying pan with oil & fry the diced bacon for approximately 4 minutes over a medium heat until fully cooked. Add the spinach to the pan & cook for a further minute or two until the spinach wilts down. Drain the bacon & spinach mix in a colander as the spinach will release a lot of water & allow to cool completely. When cool gently squeeze the mix to drain a bit more moisture out of the spinach. Preheat your oven to 190c. In a large bowl mix all the ingredients except the parmesan & add the cooled spinach & bacon. Whisk well with a fork & pour into a 9 or 10 inch quiche dish you have sprayed with oil (I spray a few squirts of oil & then spread it around the dish with a pastry brush for even coverage). Place into the preheated oven for approximately 45 minutes or until cooked through & the eggs are set. About 15 minutes before the end of cooking time sprinkle the grated parmesan on top & return to the oven. Allow to cool for 10 minutes before serving cut into 6 pieces serve with salad or vegetables & Enjoy!
My Lovely Auntie made this for me many moons ago when I was a teenager visiting her in Sydney & I’ve been making it ever since. Kind of a cross between a crustless quiche & a pie, it’s incredibly tasty & I’ve tweaked it to a skinny version of course! Courgettes are called Zucchinis in Australia & as it was the first time I tried them the name kinda stuck, I always refer to them as Zucchinis now, anyway they’re on offer at Aldi this week 2 for 29c so I naturally stocked up! Here’s the skinny:
3 Zucchinis (Courgettes) grated
1 White Onion grated
1 Level Tbsp Flour
40g Reduced Fat Mature Cheddar
10g Grated Parmesan Cheese
1/8th of a Whole Nutmeg grated
1/2 Tsp Dried Parsley
1/2 Tsp Dried Marjoram (optional)
Salt & Black Pepper
3 Eggs Beaten Mix all the Ingredients together well in a bowl reserving the 10g parmesan for the top of the pie & pour into a well sprayed with sprayoil 10″ quiche dish. Spread it out evenly & bake in a preheated oven at 180c for approximately 45 to 50 minutes or until browned & cooked through. I usually don’t add the reserved parmesan to the top until there’s about 25 minutes cooking time remaining. Told you it was incredibly simple! Allow to cool slightly & serve or chill & serve later. Can be eaten hot or cold. Makes 6 generous slices at 2pp each only 1pp pn F&H. Serve it with 0 point salad for an incredibly low point lunch or Butternut Squash Fries for a 2pp dinner if you’re running low on points! Enjoy!
A Nice Light Baked Sweet Potato, Spinach & Feta Frittata for Supper with a Fresh Bistro Mixed Leaf Salad. This makes around 6 Servings & is approx 2pps on F&H & around 6pps if pointing per Serving. An exquisitely light dinner before weigh in and can be enjoyed hot or cold. I really hope you enjoy x
Baked Sweet Potato, Spinach & Feta Frittata
2 Medium Sweet Potatoes
1 Bag Fresh Baby Leaf Spinach
5 Spring Onions diced
65mls Skimmed Milk
Salt & Black Pepper
Peel the sweet potatoes & cut into large cubes. Bake in a preheated oven at 200c on a lightly sprayed baking tray for around 25 mins until soft. Set aside to cool slightly. Meanwhile lightly fry the spring onions & spinach in spray oil in a pan until the spinach wilts down. Break the eggs into a bowl & season well with salt & pepper & grate about ¼ clove nutmeg into the mix. Beat the eggs with the milk well. Layer half the sweet potatoes, spinach & spring onion & half the crumbled feta into an ovenproof quiche dish lightly oiled with spray oil. Add another layer of the sweet potatoes, spinach, spring onion & pour the egg mixture over the top. Crumble the remaining feta on top & bake in a preheated oven at 200c for approx 35/40 mins or until golden brown & cooked through. Slice, serve with salad & Enjoy! Can be eaten hot or cold.