Mushroom, asparagus and broccoli crustless quiche

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.

If you’re looking for some new recipes to wow your family with at Sunday brunch, why not try this delicious mushroom, asparagus and broccoli crustless quiche recipe.

*Serves 6-8

Ingredients

• 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

Method

1. Preheat oven to 165˚C.
2. Butter and line a 22cm springform pan or tart tin.
3. Heat the butter in a large pan over medium-high heat.
4. When melted and foamy, add the mushrooms and cook until golden brown. Season.
5. In a large mixing bowl whisk the eggs and yoghurt together.
6. Add in the cheese, spring onions, herbs and season well.
7. Place cooked mushrooms, asparagus and broccoli into your prepared tin.
8. Pour over the egg mixture and make sure everything is evenly distributed.
9. Bake in the oven for about 1 hour until the egg is set.
10. 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.

*Recipe by The South African Mushroom Farmers’ Association (SAMFA)

Buy a pink punnet of mushrooms and change a breast cancer survivor’s life

R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to Reach for Recovery’s Ditto Project, to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life altering and heartbreaking reality of a mastectomy.