Crustless quiche Lorraine recipe
 This simplified version of the classic French tart requires no pastry skills, reducing the prep and cooking times. It is delicious served warm from the oven or cold as leftovers the following day, making it a great option for a work lunch or picnic. Each serving provides 270 kcal, 29g protein, 4g carbohydrate (of which 3g sugars), 15g fat (of which 4.5g saturates), 1g fibre and 2.4g salt. low-calorie cooking spray 8 lean bacon rashers, all visible fat removed and roughly chopped1 onion, finely chopped6 large free-range eggs100g/3½oz half-fat Cheddar, grated2 tbsp chopped fresh tarragon2 tbsp finely chopped fresh chives100g/3½oz cherry tomatoes, halved or quarteredsalt and freshly ground black peppercrisp green salad, to serve low-calorie cooking spray 8 lean bacon rashers, all visible fat removed and roughly chopped 1 onion, finely chopped 6 large free-range eggs 100g/3½oz half-fat Cheddar, grated 2 tbsp chopped fresh tarragon 2 tbsp finely chopped fresh chives 100g/3½oz cherry tomatoes, halved or quartered salt and freshly ground black pepper crisp green salad, to serve Method Preheat the oven to 180C/160C Fan/Gas 4.Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice.