LAMBERT CHERRY RECIPES

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CRUSTLESS QUICHE LORRAINE RECIPE - BBC FOOD



Crustless quiche Lorraine recipe - BBC Food image

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.

Provided by Sunil Vijayakar

Prep Time 1 hours

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 270kcal, CarbohydrateContent 4g, FatContent 15g, FiberContent 1g, ProteinContent 29g, SaturatedFatContent 4.5g, SugarContent 3g

VEGETABLE PASTA BAKE RECIPE - BBC FOOD



Vegetable pasta bake recipe - BBC Food image

A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 15

1 red pepper, seeds removed, cut into bite-size chunks
1 yellow pepper, seeds removed, cut into bite-size chunks
1 aubergine, finely chopped
1 courgette, finely chopped
1 red onion, sliced
3 tbsp olive oil
150g/5½oz cherry tomatoes, halved
400g tin chopped tomatoes
2 garlic cloves, crushed
3 tbsp roughly chopped basil
300g/10½oz pasta, such as gemelli or penne
150g/5½oz ball mozzarella, drained and finely chopped
2 tbsp pesto
2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5.
  • Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
  • Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.
  • Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
  • Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.

Nutrition Facts : Calories 598kcal, CarbohydrateContent 68g, FatContent 24g, FiberContent 10g, ProteinContent 23g, SaturatedFatContent 8g, SugarContent 14g

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