Leek, Bacon & Mushroom Pasta Quiche

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I got the idea for this recipe from my Slimming World Consultant, then changed the ingredients. I have to say it’s got to be the best Slimming World recipe invention I have tried to date. Truly delicious, warm or cold!!

Serves 4 – Syn Free


  • 3 Leeks (chopped finely)
  • 150g Chestnut Mushrooms (chopped finely)
  • 200g Lean Smoked Bacon (visible fat removed & cut into aprox 1cm pieces)
  • 2 packets Batchelors Chicken & Mushroom Super Pasta n Sauce
  • 6 Eggs
  • 2 Garlic Cloves (crushed)
  • 300g Fat Free Cottage Cheese
  • 6 Cherry Tomatoes (halved)
  • 4 tbsp Finely chopped or dried Parsley
  • 2 tsp Paprika
  • Salt and Black Pepper


  1. Cook the Batchelors Pasta n Sauce as instructed but with water only, do not add the milk or butter. Once cooked, put aside to cool and thicken.
  2. Spray a large frying pan or wok with fry light then add the chopped bacon and cook on medium heat.
  3. Once the bacon is cooked add the leeks, mushrooms, garlic and 2 of 3 tbsp of parsley and stir fry until leeks are soft. Stir in the paprika and season to taste then set aside.
  4. In a bowl mix thoroughly together the eggs, cottage cheese and remainder of parsley.
  5. Using a large flan or pie dish layer the bottom of the dish with the pasta n sauce and flatten down evenly.
  6. Spoon the leeks, mushroom and bacon on top of the pasta and then pour the egg mixture over completely covering the leeks.
  7. Top with the tomato halves and bake in the oven for about 25-30 mins or until nicely golden on top and set.
  8. Once cooked remove from oven and leave to cool before serving.

Tip: If left to cool first the quiche will hold its shape when cutting and serving. Can also be chilled in fridge overnight and served with a salad or in lunch boxes.


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