Calorie-Controlled Crustless Roasted Butternut Squash and Red Pepper Quiche

Instructions

1. Step 1: Roast the Vegetables
   Preheat your oven to 200°C (400°F).
2. Spray a baking tray generously with low-calorie cooking spray.
3. Toss the diced butternut squash and red pepper with a little salt, pepper, and a dash of smoked paprika.
4. Roast for 15-20 minutes until the vegetables are tender and slightly caramelised. Remove and set aside.
5. Reduce the oven temperature to 180°C (350°F).
6. Step 2: Prepare the Custard Base
   In a large bowl, whisk the eggs until fluffy.
7. Gently stir in the fat-free natural cottage cheese, garlic granules, the remaining smoked paprika, and season well with salt and black pepper. Do not overmix; a few lumps of cottage cheese are fine and add texture.
8. Step 3: Assemble and Layer
   Spray a 20cm (8-inch) quiche dish or deep pie dish liberally with low-calorie cooking spray.
9. Evenly spread the roasted butternut squash, red pepper, and diced red onion across the base of the prepared dish.
10. Carefully pour the egg and cottage cheese mixture over the roasted vegetables.
11. Grate your Healthy Extra ‘A’ cheese (40g) and sprinkle it evenly over the top.
12. Step 4: Bake to Set
    Bake for 40 to 45 minutes, or until the quiche is set and lightly golden brown. The centre should not wobble when gently shaken.
13. Remove from the oven and allow it to cool slightly for 5-10 minutes before slicing.