Crustless quiches are a staple food in our house. Easy to rustle up in no time, full of protein and with an endless list of ‘add-ins’ the variations are limitless. However, this basic Quiche Lorraine recipe is always a favourite.

Have it hot with new potatoes or healthy chips and vegetables for dinner, and why not have the leftovers cold in your lunchbox the following day?

Serves 4-6.

85g pancetta
1 red onion, thinly sliced (use a mandolin if possible)
1 tsp brown sugar or sweetener to taste
130g cherry tomatoes, halved
3 sundried tomatoes, sliced

Low calorie cooking spray
Seasoning to taste

For the quiche mix
5 eggs
45g low fat créme fraiche
50g low fat cheddar cheese, grated
Parmesan

In a non stick pan dry fry the pancetta until crispy. Set aside.

Spray the pan with cooking spray and over a medium heat sauté the onion until soft then add a pinch of sugar to caramelise. Set aside.

In the same pan, spray a little more spray and cook the tomatoes, cut side down for about 5 minutes until starting to brown. Remove from the heat.

Preheat the oven to 170°C.

Place the eggs, créme fraiche, half the cheese and salt and pepper into a large jug and whisk together well.

Spray your pie or flan dish with cooking spray to stop the cooked quiche from sticking and add the onions and cooked pancetta then arrange the tomatoes, cut side up.

Pour the quiche mix gently over the filling and scatter over the remaining cheese.

Place in the oven at 170°C for 30 – 40 minutes, or until the top is golden and the filling is set, but with a slight wobble.

Remove from the oven and allow to sit for 10 minutes before cutting and serving.