Mushroom, Asparagus & Broccoli Crustless Quiche

We live in a world that is focusing on the health of others on a whole new level and eating healthy food is at the forefront of our minds. Our Mushroom, Asparagus & Broccoli Crustless Quiche isn’t just a healthy meal for you to prepare. When you buy a pink punnet of mushrooms from Pick ‘n Pay nationwide, you can help raise funds for breast cancer awareness as well as the positive effects of mushrooms on cancer prevention. Prepare this great meal for your family possibly prevent cancer and stay healthy.

You can use a whole host of delicious mushrooms in this great recipe and include the very healthy superfood, broccoli and asparagus. Spring onion comes through at the end for some freshness while the egg provides that hearty protein punch with the mushrooms adding meatiness. Our Mushroom, Asparagus & Broccoli Crustless Quiche is like a deep dish frittata so it will always be good. This is a big dish which uses 12 eggs and can feed a whole family of 6 to 8 easily but we know you’ll want fewer people around so you can have more of it.

Mushroom, Asparagus & Broccoli Crustless Quiche is healthy, hearty and when combined with the Pink Campaign at Pick ‘n Pay, help raise funds for breast cancer research.

Mushroom, Asparagus & Broccoli Crustless Quiche Recipe

Recipe by South African Mushroom Farmers’ Association Course: BreakfastCuisine: GlobalDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Baking Time

1

hour

Total time

1

hour 

10

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

• Ten g Ten Tender-stem 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 tso 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 cooling slightly before removing from the springform tin or slicing straight out of the baking dish. Serve with a crisp green salad on the side.

Notes

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