Crustless Tomato Quiche Recipe

Instructions:

1. Preheat the oven: Set your oven to 180°C (fan-assisted 160°C/350°F or gas mark 4) to ensure the quiche is cooked thoroughly.

For the Quiche Crust:

2. Boil the potatoes: Place the cubed potatoes in a saucepan filled with boiling water. Allow them to simmer until tender, approximately 10-15 minutes.

3. Drain and mash: Once the potatoes are cooked through, drain them and spray them lightly with cooking oil. Mash the potatoes until smooth and set aside to cool.

4. Prepare the crust mixture: In a large mixing bowl, combine the mashed potatoes, flour, baking powder, and salt. Mix thoroughly until evenly incorporated.

5. Add the egg yolk and bind: Crack the egg yolk into the potato mixture and incorporate it until well blended. The mixture should form a cohesive dough.

6. Grease the ovenproof dish: Grease a 9-inch ovenproof dish with cooking spray to prevent sticking.

7. Construct the crust: Transfer the potato mixture to the prepared dish. Using your hands, gently flatten the crust into an even layer, ensuring it reaches the edges of the dish.

8. Bake the crust: Place the dish in the preheated oven and bake the crust for 20-30 minutes, or until it has started to turn golden brown and firm up.

For the Quiche Filling:

9. Sauté the red onion: While the crust is baking, heat a small amount of cooking oil in a frying pan over medium heat. Add the thinly sliced red onion and cook until softened and translucent, about 5-7 minutes.

10. Prepare the cheese mixture: In a blender or food processor, combine the cheddar cheese, low-fat cottage cheese, and eggs. Blend until the mixture becomes smooth and creamy.

11. Assemble the quiche: Once the crust is baked and slightly cooled, transfer the cooked red onion to the crust. Pour the cheese-egg mixture over the onion, ensuring it covers the entire surface.

12. Top with tomatoes and season: Arrange the thinly sliced tomatoes on top of the cheese mixture. Season the quiche with salt and pepper to taste.

13. Finish baking: Return the quiche to the preheated oven and bake for 30-40 minutes, or until the egg mixture is fully set and the pastry has turned a golden hue throughout.

14. Cool and serve: Remove the quiche from the oven and allow it to cool slightly before slicing and serving. Enjoy your delicious and healthier crustless tomato quiche with a refreshing salad or your preferred choice of side dishes.