Arts & Crafts Magazine

Homemade Bacon & Mushroom Crustless Quiche

By Bambileigh

Hi friendingos. I’m super excited about this recipe – I love me some quiche! I’ve been known to eat a whole quiche… all to myself… within 24 hours. No joke. But let’s skip over the who ate all the pie quiche comments and get to it.

This is actually a slimming world recipe, because I’m one of the world’s worst yo-yo dieters and have gone back to it! I’ve always done well on SW, but just as I’m doing really well and getting to where I want to be something always happens and McDonalds and Krispy Kreme become my best friend… Speaking of Krispy Kreme:


But in my defence; A) it was my birthday and these replaced cake, B) I didn’t eat them all myself, and C) I’m back on track now. They look good though don’t they?! I’ve since avoided going to the supermarket that sells them – it’s not that I don’t trust myself, but I really don’t trust myself.

ANYWAY, on with the quiche! Pop your oven onto GM 5 and then gather your ingredients:

220g bacon       150g fat free cottage cheese
110g mushrooms   80g reduced fat cheddar
2 cloves garlic   2 tbsp fresh chopped parsley
3 large eggs       Fry lite

If you’re on SW or just want to make a healthier quiche you need to remove all the fat, which I find super annoying, but I guess it’s worth it. I rarely weigh things when I cook, so I just kept chucking my shredded bacon and sliced mushrooms in the frying pan until it looked enough. Fry the bacon for a few minutes in a spritz or two of fry light, and then add the mushrooms and garlic and cook for a further 5 minutes. I actually used dried garlic granules because I can’t stand using cloves of garlic and having my hands stink!


When that’s cooked we can put it into the bottom of a flan dish – or whatever dish you deem suitable for quiche making. The flan dish I used was actually a little large so my quiche turned out really thin, but it was still yum so it’s no biggy. I love the word flan. FLAN.


Now we need to mix the eggs, cottage cheese, parsley and cheddar together and spoon it over the bacon in the bottom of the FLAN dish. I was careful to measure out the correct amount of cottage cheese so my quiche didnt turn out too watery, which apparently it can do if the egg/cheese ratio is off.

If you’re multi tasking and eating your lunch whilst making the quiche, make sure you don’t take a spoonful of your uncooked quiche mixture because you’re paying more attention to your phone than to what your shovelling in your pie hole.



The original recipe said to arrange some cherry tomato halves on the top and then pop it in the oven for 20 minutes until it’s just set, but cooked tomato is basically the devil so I skipped that step.



25 minutes later…


Still gross.

It may look gross and my photography may leave a lot to be desired but it’s actually bloody gorgeous. You can either eat it straight away or pop it in the fridge for later/the next day, but I’d advise you to warm it up slightly before eating as it definitely tastes better warm.
I’m really impressed with this recipe and will definitely be making it again. It doesn’t take long and the whole quiche is free on SW apart from the cheese, but half the quiche counts as a healthy extra A so you’re all good! Just serve with some new potatoes and salad and you’ve got yourself a pretty damn good dinner!


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