Can be eaten hot or cold! Leftovers are perfect for a picnic when enjoying the beautiful (but limited) British sunshine.
- Potato, thinly sliced into circles
- 5 eggs
- 150ml semi-skimmed milk
- Cooked Ham
- 60g 30% lighter cheese, grated
- 6 cherry tomatoes
- 1 tsp olive oil
- Preheat the oven to 220/8.
- Mix the potato slices with the olive oil and season.
- Line a oven-proof dish with the thins, including the walls, to cover and make a base.
- Bake for 20minutes.
- Meanwhile, whisk the eggs and milk together, and add the ham and cheese.
- Once the base is cooked, pour in the quiche filling, top with tomatoes, and bake for a further 20-30 minutes, depending on how deep the base is.
- Serve with salad or veggies.
The fat and salt content of this can be reduced further by not including the cheese, swapping the semi-skimmed for skimmed milk, and swapping out the ham for a lower-salt meat like chicken or tinned tuna.
Eggs – Eggs are the most useful protein source as they provide essential amino acids (the building molecules of protein), which are also absorbed most efficiently by the body.
Potato – A starchy, low-fat base they will provide you with energy for the rest of the day.
Cheese – Despite the high fat content, cheese is high in calcium for bone strength and stability.
Ham – A good source of Thiamin for the release of energy from carbohydrates and neurotransmitter synthesis, and high in protein for muscle repair and recovery.
So using leftover Quorn from your nachos (taken from Easy Veggie Nachos), you can make this super easy cottage pie.
- Leftover Quorn
- 1 Large baking potato
- Handful breadcrumbs
- Parmesan cheese (optional)
- Preheat the oven to 220/8
- Boil the potato in water for 10-15minutes, until softened.
- Put leftover Quorn in a oven-proof dish, and top with mash potato.
- Top it all with breadcrumbs and parmesan, and bake for 20-30minutes.
Good for a light tea or as nibbles at a buffet, these dairy-free fish pie fillets are fun to make and super healthy!
- White fish fillet
- 50g prawns
- 1 small potato, halved and sliced
- 1tsp olive oil
- Preheat the oven to 220/8.
- Put potato in microwave and put on full heat for 5-6minutes.
- Take out and put white fish in microwave for 3minutes.
- Put fillet on baking tray, top with prawns and potato.
- Cover in olive oil and season.
- Put in oven for 10-15minutes.
- Serve with green vegetables.
Fish – low in fat and calories, and high in protein, this base provides a tasty alternative to higher calorie meat pies – swap for salmon if wanting something higher in calories and to provide you with omega-3 fatty acids.
Prawns – also low in fat and calories, they are a good source of magnesium for skeletal development and muscle contraction; zinc for enzyme and immune function; and selenium for thyroid and immune function.
Potatoes – a starchy, low-fat base they will provide you with energy for the rest of the day.