All the comfort of a quiche with none of the pastry fuss. This crustless family favourite rises beautifully in the oven and slices neatly into family-friendly portions. The result is a protein-packed Spring bake perfect for lunchboxes, weekend brunches or quick midweek suppers.
Serves 4
1. Cook the sausages: Preheat the oven to 180°C (fan). Cook the sausages until golden and leave to cool before slicing.
2. Prepare the mix: In a large bowl, whisk the eggs, quark together adding the paprika, garlic powder and season with salt and pepper. Add the cheese, peas and spinach to the baking dish before pouring in the egg and quark/cottage cheese mix. Add the slices of sausages and spinkle with a little it of extra cheese!
3. Bake: Line a baking dish with grease proof paper before pouring in the mixture. Bake for 40–45 minutes until set, risen and lightly golden.
4. Serve: Allow to cool for 5 minutes before slicing. Serve warm or cold with a big green salad.
Make it even lighter
For an even lighter version, switch to Porky Lights Premium Sausages or Porky Whites Premium Chicken Sausages or consider swapping the cheddar for a half cheddar, half cottage cheese mix – this will maintain the creaminess whilst reducing calories.
- 4 Porky Whites sausages (or Premium Chicken/Porky Lights)
- 5 eggs
- 1 tub of quark soft cheese or cottage cheese
- 100g grated mature cheddar
- 2 large handfuls fresh spinach, roughly chopped
- A good handful of frozen peas
- Salt and pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
