Slice a regular baking potato in half and place on a baking tray.
Bake until soft in the middle and scoop the innards out. Because the top of the potato had become a little crispy I cut a circle around the top leaving about 1/3 centimetre to form the "crust". Don't scoop out too close to the skin or it won't be solid enough to hold the egg mixture.
Now for the fillings. I used smoked ham and spring onion so finely cubed the ham and sliced the spring onion then fried the onion (no oil needed if you have a good non-stick pan).
Place the ham and the onion in the bottom of the potato and fill with the egg mixture. Leave a space at the top of the potato so the egg mixture doesn't spill over when it starts to cook. I also tried baking the mix in a lightly greased muffin tin - also delicious!
Put some more grated cheese on top of the potato. I also put a slice of tomato on top of some of the potatoes.
Step 7: Ingredients and Nutritional Information
4 medium eggs
150 ml skimmed milk
2 cups grated low fat cheese
1 cup finely diced ham
1 cup finely sliced spring onion, lightly fried
Optional - 3 baking potatoes
Nutritional information (per quiche, with potato "crust")
Total Fat: 3.3g
Sat Fat: 0.8g