Crustless Quiche

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.


4 eggs
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.

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