Hostess With The Mostess

Lisa's Baby Asparagus & Sun Dried Tomato Quiche


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.

Lisa's Baby Asparagus & Sun Dried Tomato Quiche