Queenie’s Bubbling Branston Quizza

quichePotato-based Quiche with spring onion, extra mature cheddar and a cheeky layer of Branston pickle, what’s not to like? Note to self however always remember to secure the bottom of the flan dish before pouring in the egg mixture as half of it ended up on the floor which is why it ended up looking more like a deep pan pizza so could I get away with calling it  Queenie’s Quizza? This is Slimmingworld friendly and roughly only ½ a Syn per slice if you use your Healthy Extra A Allowance for the cheese. Serve with a big side salad makes a lovely light meal. Next time I may even add some very finely diced pickled onions to give even more of a tang but not entirely sure if it will work.

Serves 6 slices

Slimmingworld Syns = Approx ½ per slice if using your Healthy Extra A Allowance for the cheese (2 slices = One Heathy Extra A).   3.5 if not using Allowance.

INGREDIENTS

1 medium potato or sweet potato

spray oil

90 g of strong cheddar (18 Syns to be divided by 6) (Use vegetarian or Vegan substitute if required)

4 eggs

2 tablespoons of fat free Skyr Yoghurt or fat free Quark (Use vegetarian or Vegan substitute if required)

few sprigs of thyme leaves

2 spring onions, finely sliced into rings

3 to 4 tablespoons of Branston pickle (1 Syn per spoon to be divided by 6) (Check if gluten free if required)

salt and pepper

METHOD

Preheat oven at 190°C

Thinly slice the potato using a mandolin slicer if possible rinse off the starch and dry thoroughly on kitchen paper.

Spray a quiche/flan dish with low calorie oil and line with the sliced potato, spray with a bit more oil and season with a small amount of salt and pepper.

Bake in the oven for about 15 minutes to brown off.

In the meantime whisk the eggs, yoghurt/quark, thyme, half of the cheese and half of the spring onions and season lightly.

When lightly browned remove the potato base and allow to cool down a little.

Spread the potato base with the pickle.

Pour in the egg mixture, top with remaining cheese and spring onion.

Put back in the oven until lightly set and golden brown.

Serve with a large crisp and crunchy salad and try and resist eating the lot as it’s very moreish.

 

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