I made a new “friend” a couple of weeks ago. Through the advent of social media, I have many “friends” I have never met but whom I feel I know and understand on a level that is, in some cases, surprisingly more profound than superficial. Through my Baby Weight facebook page, I met a fellow author in Australia called Rebecca Mugridge. Several emails later, I knew I liked her immensely and wanted to explore possibilities of collaborating. Rebecca’s book, The Pram Diet (Random House, 2009) chronicles her own story of struggling with body issues for years before finding her “healthy groove” after having a baby. She shares many of her favorite healthy recipes. The following is among them. It makes for a fabulous lunch or dinner if served with salad, a great breakfast on it’s own, or a savory snack in bite-size squares cold from the fridge. I have done my best to translate her Aussie English for my mostly-American audience. Enjoy!
Quick Asparagus and Cottage Cheese Quiche
- 1 sheet whole grain, low fat or gluten free puff pastry, semi defrosted
- 1 bunch fresh asparagus, lightly blanched and chopped into small pieces, or 400 g can asparagus, drained
- 2 free range eggs
- ¼ cup low fat cheese, finely grated
- 125 g low fat cottage cheese
- ¼ cup thinly sliced yellow capsicum (bell pepper)
- 3 spring onions, sliced
- 1 teaspoon fresh red chilli, finely chopped (or to taste)
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon freshly chopped fresh parsley
- 1 teaspoon finely chopped thyme
- Freshly ground black pepper
- Sea or Himalayan mineral salt (to taste)
- 1 ripe tomato
- 1 teaspoon sweet paprika
- 2 teaspoons dried mixed herbs
- Preheat oven to 180`c/ 350 F
- Grease a 25cm/ 9 inch quiche dish (Pyrex) and line it with the pastry sheet.
- In a bowl, combine the eggs, half the grated cheese, cottage cheese, asparagus, capsicum (bell pepper), spring onion, chilli, chives, thyme, black pepper and salt to taste.
- Pour the filling into the pastry-lined quiche dish and top with the remaining cheese, the tomato and a sprinkle of paprika and mixed herbs.
- Bake for 30 minutes or until the filling is nicely browned and pastry is cooked.
- Serve with lots of fresh Italian-dressed salad.
- Substitute mushrooms instead of asparagus.
- This makes a healthy, tasty lunch and is great for entertaining and freezing.
- Can be enjoyed cold.
- Allow to cool slightly and cut into bite sized pieces. Serve it with a mini salad of cheese cubes, tomato chunks, fresh avocado, sliced cucumber and red capsicum (bell pepper).
Recipe by Rebecca Mugridge an extract from The Pram Diet book, Random House.
Recipe ©RebeccaMugridge2009 Image ©RebeccaMugridge2012
Rebecca is an award winning Author, Horticulturalist, Healthy Lifestyles Advocate, Recipe Creator and a very proud mum of two little girls. After battling body issues for years and having a baby, she discovered how much exercise can change your whole life and found a passion to help inspire other mothers.
“Exercise changed my life. The whole experience not only helped me lose over 30 kilo’s after having my baby but gave me energy and it got me through and out of Post Natal Depression and then continued to be such a powerful influence in my life. It has helped feel less stressed and empowered in my own body and best of all to be a positive role model to my two young daughters.”
Thanks, Rebecca, for sharing with Baby Weight fans!