Chicken and Roast Vegetable Crustless Quiche

This is essentially a light and cheesy, high protein, no carb quiche, but with the eggs it definitely isn't low fat so enjoy it with a salad. It's equally good served cold in a lunch box.

• 1 cup shredded cooked chicken
• 1 cup roast veggies ( butternut, courgette, etc)
• 3 medium eggs
• 2 medium egg yolks
• 1 cup low fat milk
• 1/2 cup low fat smooth cottage cheese
• 1/2 cup grated extra mature cheddar
• 1/2 cup grated mozzarella
• salt and pepper

1. Preheat the oven to 180ºC/ 350ºF.
2. Spread the shredded chicken evenly across the bottom of the pie dish.
3. Cut the roast veggies into small bites and spread evenly on top of the chicken.
4. Place the eggs, egg yolks and cottage cheese in a big measuring cup and whisk until smooth.
5. Season with salt and pepper. Add the milk and whisk again.
6. Pour over the chicken and veggies. Sprinkle the cheeses over the quiche.
7. Place on a tray in the oven and bake for 35 to 40 minutes until a knife inserted in the middle comes out smooth. Don't over cook it or it will become dry.