This quiche makes it own crust. It is quick and easy to make, and is delicious hot or cold served with crusty bread and a green salad.
1 cup (250ml) skim milk
1 cup (250g) full-cream natural yoghurt
2 tablespoons wholemeal flour
1 cup (250g) ricotta cheese
½ cup (50g) chopped spring onions
120g (4oz) mushrooms, sliced
1 medium tomato, diced
330g (12oz) can asparagus, drained
Beat together eggs, milk, yoghurt and flour.
Add cheese, spring onions, mushrooms and tomato.
Pour into a lightly oiled flan dish.
Arrange asparagus on top.
Bake in a preheated 180C (350F) oven for 30-35 minutes or until quiche is set and lightly browned.