Mediterranean Vegetable & Ham Hock...... Frittata.....Quiche.....Bake......You Decide!

This little recipe is easy peasy to make, contains all those elements that make it a perfect keto style meal, and can be enjoyed hot or cold for a lunch or supper / evening dinner.
Baked just like a quiche or frittata, it is filled with vegetables, eggs, cheese and for this one I added some ham hock.... there is an interesting addition of thin slices of aubergine to give a sort of base to the quiche / frittata.

You will need.......gives 8 good portions
                                                                                           
1 large aubergine
olive oil
salt / pepper

50 g white onion
1 small red chilli
50 g red pepper
50 g yellow pepper
50 g white mushrooms
1 large clove garlic
50 g grated cheese of your choice
1 large tomato
80 g cooked ham hock
6 eggs
2 tablespoons of cream

How to.....

• preheat the oven to 170oC
• slice the aubergine lengthways as thinly as you can
• brush the slices with olive oil and season on each side
• bake the slices in the oven until they begin to soften, this takes about 10 mins....then remove them from the oven and leave to cool while you prepare the other vegetables
• remove the seeds from the chilli then dice with the onion, peppers and mushrooms
• saute the vegetables gently in a little olive oil until they begin to soften, remove from the heat and add the crushed garlic
• dice or shred the ham hock quite small and grate the cheese
• beat the eggs with the cream, season with a little salt and pepper and set aside
• line a quiche pan or a suitable ceramic baking dish with the aubergine slices
• scatter on the cooked peppers and mushroom mix, add the ham hock, then top the whole lot with your grated cheese
• pour the egg and cream mix gently over the top of everything    
• lastly, slice some tomato quite thin and decorate the top
• bake in the oven 170oC until set in the centre and beginning to brown a little at the edges
• remove from the oven and allow to stand for 5 minutes
• serve straight from the dish or turn out onto a serving platter

I serve this with a simple green salad with lots a baby spinach leaves and a little French dressing.

You can let your bake cool then cover and refrigerate. Enjoy it the next day as a cold lunch.