Delicious Low Carb Crispy Bacon, Fresh Spinach & Creamy Ricotta Crustless Quiche

  
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!   

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Auntie Bridie’s Gorgeous Incredibly Simple Zucchini Pie

  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!

 
   

Baked Sweet Potato, Spinach & Feta Frittata

 
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 
6 Eggs 
80g Feta 
1 Bag Fresh Baby Leaf Spinach 
5 Spring Onions diced 
65mls Skimmed Milk 
Whole Nutmeg 
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 ΒΌ 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.