Quiche in the city

This evening the streets of the City were teaming with the youthful faces of this summers banking interns.

Brimming with youthful enthusiasm and strutting around in their new city togs they remind me of my happy days as an intern! It was a great time for partying, working and enjoying the sights and sounds of London for the first time, but didn't leave much time for healthy home-cooked meals!

Students, interns and young city professionals alike are often not that great at cooking for themselves which usually means lots of takeaways, restaurant meals and ready made meals. As per yesterdays blog regularly eating restaurant and processed meals can be detrimental to your health. However by learning a few quick easy recipes for healthy meals the need for and health cost of eating out can be reduced.

One such recipe which is quick, easy and very
satisfying is this wonderful crustless quiche recipe from New Zealand courtesy of my friend Juliet. It's lovely hot or cold for any meal (I thoroughly enjoyed a slice for breakfast last week, although quiche for breakfast won't suit everyone!).

I've included it in it's original form but to make a healthy lower-fat version leave out the bacon and cheese and add two pinches of salt in lieu. For gluten free use gluten free flour (I used doves farm gluten free brown bread flour) and for vegetarian just leave out the bacon. Enjoy!

6 eggs (beat together)
1 cup self-raising flour
1 onion, diced
1 cup grated cheese
400g grated courgette
2 tsp chicken stock
1 tin sweetcorn
1/4 cup olive oil
3 rashers bacon
1 cup grated carrot
3/4 tsp oregano
 
mix all ingredients together
Pour into quiche dish lined with greaseproof paper
Cook at 175 (or gas mark 4) degrees C for approx 60 minutes until lightly browned and firm to the touch (cooking time may vary between ovens)
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