Crust-free cheese and mushroom quiche
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
1 small, thinly sliced
2 clove(s), crushed
150 g, thinly sliced
5 medium, lightly beaten
½ cup(s), (125ml)
97% fat-free cottage cheese
fresh flat-leaf parsley
¼ cup(s), coarsely chopped
2 tsp, chopped
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 25cm square ovenproof dish with oil.
- Heat oil in large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 2–3 minutes or until tender. Sprinkle mushroom mixture over base of prepared dish.
- Whisk together eggs, milk and cottage cheese in a medium bowl. Season with salt and freshly ground black pepper. Pour over onion mixture. Sprinkle with tasty cheese and parsley. Bake for 30–35 minutes or until set. Stand for 5 minutes before serving sprinkled with chives.