October 12, 2018
Fresh Tomatoes, Breakfast, Dinner,
Lunch, Dairy, Cheese, Cottage, Eggs, Budget-Friendly, Pantry/Shelf, Quick Meals, Brunch, Entertaining, Weeknight Meals, Oven Bake, Diabetic, Flour more
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"From Australian B.H.&G Diabetic Living May/June 2018."
Preheat oven to 200C fan forced.
Line a roasting pan with baking paper and arrange asparagus and tomatoes, cut side up, in a single layer over roasting pan and spray with cooking spray and then roast for 10 to 12 minutes or until browned and the tomatoes are soft and set aside to cool.
Reduce oven tempe3rature to 180C fan forced.
Whisk eggs in a large bowl and add the cottage cheese, onion, flour, rosemary and pepper and stir well and then stir in the asparagus and tomatoes.
Spray a 20cm (base measurement) pie plate with cooking spray.
Pour egg mixture into pie plate and bake for 40 minutes or until set and light golden brown.
Sprinkle with cheese and serve with spinach leaves.
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Very tasty and a really nice presentation. I really enjoy crustless quiches and this one did not disappoint with the addition of asparagus and tomato.