Mushrooms don’t only pack a flavour punch, they have numerous health benefits too.
Mushrooms are a rich, low calorie source of fiber, protein and antioxidants which can mitigate the risk of developing serious health conditions, such as Alzheimer’s, heart disease, cancer and diabetes.
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.
🔹2 Tbsp butter, plus extra for greasing
🔹400g mixed cultivated mushrooms, sliced (button, portabellini or portabello)
🔹50g asparagus, sliced
🔹50g tenderstem 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
🔹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
🔹Serve with a crisp green salad on the side.
Categories: Mushroom, Asparagus & Broccoli Crustless Quiche