Crustless Quiche

Instructions

1. Preheat the oven to 190°C fan / 210°C / Gas Mark 6.
2. Add the pease pudding to a bowl and mash with a fork. Stir in the egg and season with salt and black pepper until fully combined.
3. Spread the mixture evenly into an ovenproof dish or quiche tin.
4. Bake for 25–30 minutes until lightly set, then remove from the oven and allow to cool slightly.
5. Reduce the oven temperature to 180°C fan / 200°C / Gas Mark 6.
6. Meanwhile, heat a frying pan sprayed with low-calorie cooking spray and cook the spring onions, mushrooms, and bacon until browned and cooked through.
7. In a large bowl, whisk together the cottage cheese and eggs, then stir through the grated cheese.
8. Add the cooked bacon and vegetables to the bowl and mix well.
9. Pour the filling onto the cooled pease pudding base and top with halved cherry tomatoes.
10. Bake for 30 minutes until golden and set in the centre.
11. Allow to cool slightly before slicing and serving.