Carbonara Quiche
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 196
- Carbs 2.4G
Ingredients
- low-calorie cooking spray
- 1 medium leek finely sliced
- 3 smoked bacon medallions
- 2 garlic cloves peeled and crushed
- 6 medium eggs
- 200 ml light double cream alternative
- 100 g quark
- ½ tsp Dijon mustard
- ½ tsp garlic granules
- 100 g reduced-fat Cheddar cheese finely grated
- 15 g Parmesan cheese finely grated
- salt and pepper to taste
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a low-medium heat. Cook the bacon, leeks and garlic for 4-5 minutes until the leeks are softening and bacon browned. Slice the bacon and leave to one side with the leeks to cool.
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Preheat the oven to 170°C.
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Break the eggs into a large bowl and whisk. Add the double cream alternative, quark, Dijon mustard and garlic granules. Continue to whisk until fully combined. Season well with salt and pepper.
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Stir through the cheddar cheese, bacon and leeks. Pour the egg mixture into a 24cm flan dish. Sprinkle over the Parmesan cheese.
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Place the dish onto a baking tray and pop into the oven for 25-30 minutes, until the quiche is golden brown. The quiche should be set around the edge with a very slight wobble in the centre. The heat from the quiche will finish cooking the centre, so that it has a light creamy quiche texture when slicing.