Baked Halloumi Casserole
Chewy, crispy halloumi on a bed of warm mixed spiced vegetables. A perfect way to use up veggies in your fridge (we don't do guilt for food waste here). A vegetarian dish that even the meat eaters will enjoy.
- 1 tsp olive oil
- 1 egg
- 160 ml egg whites
- 2 rashers of turkey bacon sliced in to lardons
- 30 g Eat Lean cheese grated
- Handful of chopped red onion
- 1 tsp xanthan gum
- 120 g quark
- 1 tbsp chives
- Salt and pepper to taste
- Preheat the oven to 160C/325F/Gas 3
- Grease a shallow 20cm quiche tin with a couple of sprays of fry-light oil and line with a circle of grease-proof baking paper.
- Take a piece of Lo-Dough and roll out gently between two of the thin pieces of paper found in its packet - you are only looking to flatten the Lo-Dough a little.
- Push the Lo-Dough into the tin evenly, taking care to push it into the corners and create an upright edge.
- Fry/grill the bacon lardons, drain on kitchen paper and then arrange in the Lo-Dough case with a sprinkle of the cheese and the raw red onion.
- In a Nutribullet (or alternative, you may be able do this with strong arms), whisk the egg, egg whites, quark, chives and xanthan gum together.
- Season to taste with salt and pepper
- Carefully pour over the bacon and onions. Try not to spill over the sides.
- Top with a sprinkling of the cheese.
- Bake in the oven for 30-40 minutes, carefully covering with foil for the first half of the cooking time. The egg mixture will puff up a bit like a souffle as it cooks, but will soon drop back down as the quiche cools.
- Enjoy hot or cold!
Best using Lo-Dough as the low carb bread alternative.
Add egg whites slowly to avoid a runny mixture.
If the consistency seems too wet, add some more xanthan gum.
The quiche can be made without the turkey bacon for a vegetarian option.
The mixture should be a gloopy consistency when poured in to the Lo-Dough case.