Pepper and Mushroom Crustless Quiche

Serves 1


  • 2 Eggs
  • 1/2 Handful Sliced Bell Peppers
  • 1/2 Handful Sliced Mushrooms
  • 2 TBSP Cottage
  • 1 TBSP Grated Cheese
  • 1 Chopped Spring Onion
  • Salt and Pepper to taste
  • A Pinch of Chilli Flakes (optional)

Preparation Time – 5 Minutes

Cooking Time – 20 Minutes

30 ‘Til 30 Recipe 12

When you think of breakfast food, quiche is not something that generally comes to mind….. until now. This is one of my favourite breakfasts to make at the weekend, but it is also great made ahead and eaten cold for lunch with a salad, in fact this is something my mum always has in a tub in her fridge cut into portions as she makes a large one.

Quiche is generally something that is not very healthy, it’s full of cream, cheese and pastry, but this is super healthy especially if you use low fat cottage cheese and eggs are full of protein so it fills me up for hours. It is also so quick and easy to make and you can add whatever you like to it, you don’t have to use peppers and mushrooms, you can add bacon, cooked potato and turn it into a frittata, the options are endless.

Preheat your oven to 180°C

In a bowl add sliced peppers, mushrooms and spring onion.


Add two eggs.


Mix the egg and vegetables together and add the cottage cheese.


Add salt, pepper and chilli flakes if using and mix well to comibine. Then add to a single serve baking dish.


Sprinkle the grated cheese on top.


Put the dish into the oven and cook for around 20 minutes or until the eggs have set.


Serve immediately, or leave to cool and refrigerate to serve cold later on.



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