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Lisa's Baby Asparagus & Sun Dried Tomato Quiche

Lisa's Baby Asparagus & Sun Dried Tomato Quiche
Serves: 12


3 onions liced
3 Tbsp olive oil
1 cup self raising flour
3 eggs lightly beaten
1 cup thick plain yoghurt
3 discs feta cheese, cubed
1 cup grated cheese
¼ cup Italian parsley chopped
1 cup blanched asparagus cut into small pieces
¼ cup slivered sun dried tomatoes/red pepper cubes
Sea salt and black pepper


Grease muffin tins and preheat oven to 180 ˚C.
Cook onions for 10 minutes to soften but not brown.
Place flour in a bowl and make a well in the centre.
Add the eggs and yoghurt and mix with a wooden spoon.
Stir in cooled onions, half the asparagus, cheeses, parsley and seasoning.
Dollop into muffin tins and top with remaining asparagus and sun dried tomato/peppers.
Bake for 20 minutes or until golden and set.

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