Crustless Tuna Quiche

This crustless tuna quiche is perfect for a light lunch or even a tasty addition to a picnic as the weather gets warmer. 

Serves : 4 Prep : 10 mins Cook : 20 mins

WHAT YOU NEED:

• 1tsp. olive oil
• 1 small zucchini, grated
• 1 carrot, grated
• 8 eggs
• 3 tbsp. cream cheese
• 1/2 onion, minced
• 7 oz. (200g) canned tuna, drained
• 2 tbsp. fresh basil, chopped
• 3 tbsp. rolled oats
• salt & pepper

WHAT YOU NEED TO DO:

1. Preheat the oven to 350F (180C) and grease a pie dish with olive oil.

2. Place the grated zucchini and carrot into a clean kitchen towel and squeeze out as much liquid as possible.

3. Place the cream cheese with the eggs into a bowl and beat together until smooth. Now add the remaining ingredients, season to taste with salt and pepper and mix well. 

4. Pour the mixture into the earlier prepared pie dish and bake in the oven for 35-40 minutes, or until set. Remove the dish from oven and set aside to cool for 5 minutes before serving. 

5. Store in an airtight container in the fridge for up to 3 days.

Nutrition per serving : Kcal: 301   Fats: 17g   Carbs: 8g   Protein: 28g   Fibre: 2g