When I finished work at 7pm last night we got straight into the car and made the 3.5 hour journey from Merseyside to South Wales to see Anita’s parents. My mother-in-law Rose is a whiz kid in the kitchen and is never one to shy away from an experiment and loves to make gluten free food for me. So when we walked through the door there was an amazing looking quiche on the table that she had decided she wanted to make because she had a few random ingredients in the cupboard….and boy am I glad she did, it was lush.
However, there was a little shock to it because I was expecting gluten free pastry it was pork mince and it was just the perfect thing for a low fat, protein packed and healthy breakfast so I just had to share the recipe.
The recipe isn’t the most detailed as she was trying to recite it while stabbing my head with hair pins in some kind of sadistic torture, but as long as she continues feeding me I’m not at all sure I mind.
Unfortunately the finished product didn’t last long enough to take a picture so for the time being (until it’s made again) I can only show you a picture of the empty dish, we only decided it was worth a share after it had all been eaten … sorry about that 😉
700g lean pork mince
2 cloves garlic and seasoning of your choice (she used a dry chilli and garlic grinder)
250g Fat free yogurt
250g of low fat cottage cheese
4 medium eggs
3 medium finely chopped onions
a good handful of your favourite mushrooms
You’ll also need a quiche dish and grease free lining paper (so there’s no need to use oil or any other greasy stuff to stop it sticking).
For the base:
Dry fry the onions in a non-stick pan until soft.
Mix the garlic and seasoning together (try fresh sage for a nice alternative) with the pork mince using your hands in a bowl, then using your hands press the mixture into the quiche dish and making sure that you raise up the sides as you would using pastry.
Lay the onions one top of the pork mince base with some of the mushrooms.
Blend with a hand blender the cottage cheese and yoghurt together. Once you have a runny consistency add the 4 eggs whole and blend with the cottage cheese and yoghurt mixture.
Once blended pour the mixture of c/cheese, yoghurt and eggs over the base adding the last of the mushrooms to the top.
Bake the quiche in the oven on 160 for approximately 1.5 hours, it is to be baked for a long time on a low heat to stop the mixture from curdling. Once finished it will keep in the fridge for breakfast for 2/3 days, that’s if you can get it to stay there that long…