Crust-less mushroom and broccoli quiche with asparagus

It’s the season of inviting your friends over for brunch by the fire and feeding your friends some of the best food they’ve ever had. If you’re looking for something as tasty as it is healthy, this crust-less mushroom and broccoli quiche with asparagus has everything you’re looking for in a brunch meal. The vegetables and mushrooms in this classic egg pie add great colour and flavour to your morning while being able to feed all of your friends coming over.

ALSO READ: Mushroom and tomato quiche Lorraine with golden potato crust

Crust-less mushroom and broccoli quiche tips

Trying to make and par-bake your quiche crust can take ages, but with this slow cooked recipe, the eggs will still make a beautiful crust of it’s own alongside the crispy edges of the cheese you’ll be spreading over the top. We often think of quiche as only for breakfast and brunch but it is also known as a great dinner meal you can even enjoy with a glass of wine. Play around witht he spices and ingredients so you can have something a bit different each time.

ALSO READ: Light and flaky spinach quiche: The iconic brunch meal, made easy

It’s time to invite your friends over to enjoy this crust-less mushroom and broccoli quiche with asparagus with a cup of coffee or glass of wine.

Crust-less mushroom and broccoli quiche recipe

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Recipe by South African Mushroom Farmers’ Association Course: Breakfast, LunchCuisine: GlobalDifficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

Ingredients

• 2 tbsp 2 butter, plus extra for greasing

• 400 g 400 mixed cultivated mushrooms, sliced (button, portabellini or portabello)

• 50 g 50 asparagus, sliced

• 50 g 50 tenderstem broccoli, sliced

• 12 extra large 12 free-range eggs

• 1 cup 1 Greek style plain yoghurt

• 1½ cups 1½ grated hard cheese (mature cheddar, havarti & boerenkaas work well)

• 4 4 spring onions, sliced

• 1 tsp 1 mixed dried herbs

• salt and pepper, to taste

Method

• 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.

Notes

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