We promise! You will not miss meat in this quiche. It's delicious, and chock full of good stuff, like cottage cheese and lots of veg. We've served this quiche with a green salad - and if you have other veggies in the fridge, just chuck those in. Enjoy!

Directions

Shortcrust pastry

1. Preheat the oven to 200 degrees convection. Mix all the ingredients for the pastry dough in a bowl and knead it well, until you have a firm but pliable dough. Roll the dough between two sheets of baking parchment, or on a floured tabletop, until it's large enough to cover your quiche tin.

2. Place the pastry dough in an oiled or buttered tin - it should hang over the edges slightly. Poke the bottom of the dough sporadically with a fork, to stop your dough from bubbling up. Bake the pastry for 10 minutes, and take it out of the oven.

Filling

3. Mix egg, milk, cottage cheese, grated cheese and salt in a bowl. Save some cheese for topping. Peel the carrots and grate them on the rough side of a grater. Clean and rinse the mushrooms and halve them. Clean and rinse the bell peppers and dice them. Rinse the cherry tomatoes and halve them as well.

4. Sautée mushrooms and carrots in some olive oil on a pan for a few minutes and season with salt and pepper. Drain the veg and spread them across the shortcrust pastry, along with bell peppers and tomatoes. Finally, pour on the egg mixture and top with grated cheese.

5. Bake for approx. 30 minutes, or until the egg filling has stiffened and the quiche has a lovely, golden surface. While your quiche is baking, whip up a quick salad of washed lettuce, orange bites and raisins. Enjoy!

Tip

The shortcrust pastry is super easy to make - only takes five minutes. But you can easily buy one ready-made, just remember to amend your shopping list.