Ingredients: (Serves 2)

• 1 packet dried pasta in sauce (I use a cheese based one)
• 1 courgette / zucchini
• 1 tub cottage cheese / curd cheese
• 4 – 6 mushrooms
• 1 onion
• 2 small leeks
• 2 eggs
• 2 slicing tomatoes
• 4 rashers of bacon

Method

1. Cook pasta as per instructions on the packet
2. Chop and fry the onions, courgette/zucchini and mushrooms until softened
3. Chop and wash the leeks, allow them to drain and drop them into the cooking pasta
4. Crack open and beat the 2 eggs
5. When the pasta is cooked pour it into a casserole dish
6. Add the fried vegetables
7. Cut up the bacon into small pieces and add this
8. Stir the mixture together
9. Add the cottage cheese and stir again
10. Place in the oven at 180C for 30 minutes
11. Slice the tomatoes, after 30minutes the top of the crustless quiche should be brown and when you shake the dish it should just wobble slightly but appear firm. If this is not the case leave the quiche for an additional 10 minutes before placing the sliced tomato on top and returning it to the oven for a further 10 minutes.
12. Serve with salad.

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