Crustless Cheeseless Quiche with Asparagus and Mushrooms

Number of Servings: 4-6


500g asparagus
1 small brown onion
250g mushrooms
1tsp olive oil
1/2tsp Italian herbs seasoning
2 eggs
4 egg whites
120ml skimmed milk
2tsp dijon mustard
1/2tsp garlic granules
1/4tsp salt
1/4tsp ground black pepper

1 Finely dice onion. Chop asparagus and mushrooms.

2 Add oil to the pan and sauté onion and mushrooms until done. Season with dried herbs.

3 Meanwhile, cook asparagus in boiling water for 3 minutes. Then, transfer asparagus to pan of cooked mushrooms and stir to combine.

4 Slightly coat a 23cm fixed base quiche pan with non-stick cooking spray. Preheat oven to 180c.

5 In a mixing bowl, whisk together all remaining ingredients until well combined.

6 Pour veggies mixture into the quiche pan, followed by the egg mixture. Make sure everything is evenly spread. Bake for 40 minutes.

Let it cool and serve warm!

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