Cottage Cheese Quiche with a low-carb Cauli Rice Crust

Method

1. 1 Pre-heat the oven to 425ºF/220°C and lightly oil a tart or flan dish with Olive Oil or Baking Spray. Then set aside.
2. 2 Whilst the oven is heating-up, place the Cauli Rice into a mixing bowl with one beaten Egg plus a little Salt and Pepper. Stir the Cauli Rice and Egg together well. Then press the mixture around the bottom and sides of the dish to make a thin base. Cook for 10 minutes or until it starts to colour slightly.
3. 3 In the meantime, frazzle-up some Bacon bits with thin slices of Onion, until they're good and brown. Then wilt a little Spinach, drain any water off and set aside.
4. 4 Next, in a mixing bowl, whisk together 5 Eggs with Cottage Cheese, Dijon Mustard, Milk and Italian Herbs, before folding-in the shredded Cheddar Cheese.
5. 5 Once the crust is completely cooked, take it from the oven, and scatter the Bacon bots, Onion slices and Spinach evenly across it. Then gently pour in the Egg Mix. If there's any remaining Cheese, you can sprinkle a little top!
6. 6 Bake the completed quiche for 40-45 minutes, or until the egg mixture has puffed-up and turned golden brown. Note, when it's properly cooked the quiche will not 'jiggle'. If it IS jiggly, or is still liquid in the middle, it needs to bake for at least another 10 minutes before checking again.
7. 7 Once cooked, remove the quiche from the oven, and let it cool a little before serving.
8. 8 To store for later, allow the quiche to cool completely. Then cover with a plate and refrigerate. The quiche will keep in the fridge for up to 5 days. However, do not freeze it.
9. 9 To reheat individual slices, place on a plate in the microwave at full power for a minute or so.
10. 10 Serve with a fresh salad and Enjoy!!