Bacon, Leek & Mushroom Crustless Quiche

Hi there,

I'm not long back from my first time going to a craft club.  I really enjoyed having 2.5 hours to myself to craft.  I took 2 images to colour and  my whole collection of Promarkers as well as the baby blanket I'm knitting.  I will definitely go back again.

Today's recipe is one I made for lunch for myself and my husband today.  I'm sure it will do us tomorrow too if it lasts that long!  I tried out a similar recipe last week for our Slimming World 'Taster Night' but using Smoked Salmon & Asparagus and following a recipe from Pinch of Nom and it went down very well.  This time I've changed up the flavours and gone larger mainly because the only size of silicone cake mould I could find was a large square one and my first attempt was a little flat.  I've used a little bit of reduced fat cheese in the recipe but feel free to leave it out if you don't want to use any of your Healthy Extra A

Bacon, Leek & Mushroom Crustless Quiche

Serves 4-6

1/4 - 1/6 Healthy Extra A per portion

Ingredients:
Low calorie cooking oil spray
1 leek, sliced
6 medallions of bacon, chopped
250g chestnut mushrooms, sliced
1 tsp dried chives
12 eggs
3 tbsp quark
Salt & freshly ground black pepper
40g reduced fat cheddar cheese, grated

Method:
Heat the spray oil in a frying pan, add the leek and bacon until the leek is soft and the bacon is turning golden.  Add the mushrooms and cook for another 5 mins or so until they have softened.  Add the chives.

Meanwhile, beat the eggs and quark together and season well.  Spray an ovenproof silicone cake mould with a little spray oil then place the leek, bacon and mushroom mixture on the bottom.  Top with the egg and quark mixture then sprinkle over the grated cheese.

Bake in a preheated oven at 190c for 35 mins.  Leave to cool in the mould then transfer to a plate or chopping board to cut up to protect your mould.

Serve warm with Slimming World chips and veggies or even better the next day cold with a salad.

This recipe could be adapted for lots of different flavours.  I think my next one might involve some Slimming World sausages - watch this space!

That's all from me tonight.

Hugs, Shona xx

Mushroom Soup

Good morning,

Here's a lovely thick and creamy soup recipe I made last week but didn't get a chance to put on my blog.

I got the idea from a veggie cook book I had years ago but have added some more herbs and garlic along the way.

Mushroom Soup

Serves 4-6

Ingredients:

10g butter

1 tbsp olive oil

2 onions, roughly chopped

2 x 650g packs mushrooms, cleaned and roughly chopped (I used Asda Smart Price cheapies)

2 cloves garlic, finely chopped or crushed
2 med-large floury potatoes, peeled and diced
1 tsp dried thyme
1 tsp dried parsley
1/4 tsp dried tarragon
750ml vegetable stock (I used 2 stock cubes)
5 tbsp double cream, plus extra to garnish, if liked
Salt & Freshly ground black pepper

Method:
Melt the butter with the olive oil in a large saucepan.  Add the onions and cook over a low heat with the lid on for about 5 mins stirring occasionally.  Add the mushrooms, garlic and potatoes and cook for around another 5 mins stirring regularly.  Add the herbs and stock and bring to the boil.  Put on the lid and reduce the heat, simmer for around 30 mins.  Allow the soup to cool slightly then blend or liquidise.  I like the soup thick but if you'd prefer add some more stock or water at this stage.  Add the cream and reheat gently.  Season to taste then serve with some more cream swirled in the middle, if liked.