CRUSTLESS CHERRY PIE RECIPES

Steps:

• Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
• Combine zucchini, shallots, chives, and mozzarella cheese in a bowl.
• Sift flour and baking powder in a medium bowl.
• Add remaining ingredients to the bowl and blend well.
• Combine with zucchini mixture and pour it into the pie dish.
• Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center.
• Let it stand at least 5 minutes before serving.

Steps:

• 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.