So easy and so Weightwatchers Friendly
Mini quiche for lunch with a side of salad, a perfect summer meal.
I was really in the mood for Quiche, which is not really something I'm usually that keen on so I decided I'd make some up and sure if I didn't like it, no biggy, they'd still be eaten so there would be no waste.
After scouring the internet for an age, I came across a recipe that i thought would work.
Now the original recipe is for a large quiche so I just broke mine down to make mini quiche.
If you choose to make a larger quiche, I wouldn't be so sure about how the filo pastry would hold but on the mini quiche it works perfectly.
These do not taste low fat at all and each quiche has a Weightwatchers Propoint value of 2, but if you have 2 it works out at 5 propoints but I think there worth it.
If you want the original recipe here it is
I just adapted this to fit in with my Weightwatchers style. These are really simple and quick to make so if your cooking skills is limited, I would definitely try these.
Weightwatchers Propoints per Serving 3
Weightwatchers Propoints per Recipe 19
2 Sheets of Filo Pastry
4 Slices of ham sliced really fine
4 Spring onions sliced into thin rounds
150mls of Slimline Milk or Almond Milk
60g of Weightwatchers Fresh Cream
6Tbl of Grated low fat cheese
4 cherry tomatoes sliced thinly
Salt and pepper
For the ham, for handiness sake you could buy this, I bought it in Superquinn, 40g works out at 1 Weightwatchers Propoints.
Preheat the oven to gas mark 4. Mist a muffin tray with spray oil. Cut the pastry sheet into 6 small squares.
Take 2 pieces and place one on top of the other and place into 1 of the muffin holds, repeat with other squares Repeat this process until all 6 muffin holds have pastry.
Place in the oven for 15 minutes.
While the pastry is baking, mix the ham with the onions. Break the eggs into a wide jug with the milk and cream, or extra milk, and seasoning. Whisk lightly.
Sprinkle 1 Tbl of grated cheese over each pastry base. Top with the ham, tomatoes and spring onions and then pour the egg mixture so that each pastry base is full.
Bake in the oven for 30 minutes until firm.
Serve with a side salad and a drizzle of balsamic dressing.
Enjoy the Niptuck way so you don't have too!