I pretty much always take a packed lunch to work – I find it’s much tastier and much cheaper than getting a sandwich or something similar when I’m there. But it can be a bit of a hassle organizing a lunch each day so I also like to make things that will do for several days and these little things certainly did the job. They are halfway between an omelette and a quiche and are great for using up those little bits of veg at the bottom of the veg basket.
Quichlettes (makes about 8)
250g cottage cheese
3 eggs
50 ml milk
1 onion
Whatever else needs using up: mushrooms, peppers, sweet corn, cooked potatoes
Pre-heat the oven to 180 deg C/ fan oven 160 deg C
Heat 1 tbsp of oil in a small frying pan and gently fry the onion and other veg until they are softened.
Meanwhile put the eggs, cottage cheese and milk in a bowl and either beat with a fork or, if you prefer it smoother, blitz with a stick blender. Gently mix in the veg and then spoon the mixture into greased muffin tins. Cook for 30 – 35 minutes. Remove from the oven and let them cool before removing them from the tins.
Quichlettes (makes about 8)
250g cottage cheese
3 eggs
50 ml milk
1 onion
Whatever else needs using up: mushrooms, peppers, sweet corn, cooked potatoes
Pre-heat the oven to 180 deg C/ fan oven 160 deg C
Heat 1 tbsp of oil in a small frying pan and gently fry the onion and other veg until they are softened.
Meanwhile put the eggs, cottage cheese and milk in a bowl and either beat with a fork or, if you prefer it smoother, blitz with a stick blender. Gently mix in the veg and then spoon the mixture into greased muffin tins. Cook for 30 – 35 minutes. Remove from the oven and let them cool before removing them from the tins.
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