Tuna and Red Onion Quiche – 2sp

I’m often asked for easy lunch recipes which don’t constitute soup or a salad so today I thought I would share one of my favs.  This basis of this quiche recipe is an old favourite in our house and my family have been making it for years. You can add almost anything to it you fancy and you end up with the most lovely, healthy and filling lunch from it. Depending on how I am using my points for the day I would have either a quarter of the quiche with a large side salad or half the quiche with a small side salad. You really can add anything you fancy to this. I’ve added mushrooms, spinach etc and it always comes out lovely!



One quiche is 8sp. This works out at 2sp per quarter of quiche or 4sp for half (Flex)

2 eggs

250g tub fat free quark

Small tin of tuna in brine, drained (130g)

2 tomatoes, sliced

Half a red onion, diced

1 pepper, diced

1 tsp green pesto

Salt and pepper

40g low fat mature cheddar, grated


Pre heat the oven to 180c. Pop the eggs into a large bowl and beat. Add the quark and beat with the eggs until you have a nice smooth batter. Add all the other ingredients (reserving a few slices of tomatoes for decoration), season and combine well. Spray a quiche tin with 1kal and pour in the quiche mixture. Top with the sliced tomatoes and sprinkle on the cheese. Pop in the oven for 25-30 minutes until risen and golden.


Serve with a nice side salad!


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14 thoughts on “Tuna and Red Onion Quiche – 2sp

  1. Claire says:

    Hi, The Quiche looks delicious but I was wondering if I could use low fat cottage cheese if I’m unable to get quark? Thanks xx

  2. Sophie says:

    Just popped mine in the oven! If I want to eat it for lunch tonight should I eat it cold or heat it up? I only have access to a microwave at work, not an oven. Thanks!

  3. Kate says:

    So whilst I was making your butternut squash lasagne last night, I made this at the same time. Put it in my lunchbox with salad for lunch today (had half). It was fab! I feel so full for 6sp and it was really tasty. I did it as per the instructions but added a few mushrooms. It will be a staple for lunch for me. Thank you!

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