Mushroom, Asparagus & Broccoli Crustless Quiche
Hearty mushrooms and asparagus layered with eggs, cheese and tender stem broccoli and baked until the edges are golden brown and delicious.
Ingredients
- 2 tbsp butter, plus extra for greasing
- 400 g mixed cultivated mushrooms, sliced (button, portabellini or portabello)
- 50 g asparagus, sliced
- 50 g tender stem broccoli, sliced
- 12 XL free-range eggs
- 1 cup Greek style plain yoghurt
- 1 ½ cups grated hard cheese (mature cheddar, havarti & boerenkaas work well)
- 4 spring onions, sliced
- 1 tsp mixed dried herbs
- Salt and pepper, to taste
Instructions
- Preheat oven to 165˚C.Butter and line a 22cm springform pan or tart tin. Heat the butter in a large pan over medium-high heat. When melted and foamy, add the mushrooms and cook until golden brown. Season.
- In a large mixing bowl whisk the eggs and yoghurt together. Add in the cheese, spring onions, herbs and season well. Place cooked mushrooms, asparagus and broccoli into your prepared tin. Pour over the egg mixture and make sure everything is evenly distributed.
- Bake in the oven for about 1 hour until the egg is set. Allow to cool slightly before removing from the spring form tin or slicing straight out of the baking dish. Serve with a crisp green salad on the side.