SAMFA Mushroom, Asparagus & Broccoli Crustless Quiche

Serves 6-8




  • 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 baking dish. Serve with a crisp green salad on the side.


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