Crustless Asparagus Quiche with Spinach Mushrooms & Wudy Sausage
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Ingredients:
- Asparagus (Stems Removed)
- 200g/7oz Mushrooms (Sliced)
- 150g/5.3oz Spinach ((Frozen Spinach) thawed and drained)
- 1 Onion (Sliced)
- 1 Garlic Clove (Crushed)
- 1 Wudy Sausage (Sliced)
- 8 Eggs ((Beaten))
- 1 Cup Milk
- 50g/1.76oz Feta Cheese (Crumbled)
- 1⁄3 Cup Parmesan Cheese
- 100g/3.5oz Mozzarella (Shredded)
- Salt & Pepper
- Cherry Tomatoe ((Sliced) For on top)
Method:
In a pan over medium heat, fry the onions in a tablespoons butter.
When they start to soften add the mushrooms and garlic.
After 5 minutes add the spinach and cook for 3 more minutes.
Remove from heat and stir in the wudy sausages.
In a bowl, whisk the eggs and add milk and parmesan.
Season with salt & pepper.
Butter grease a pie dish and cover with the mushroom and spinach mixture.
Cover with crumbled feta cheese then add the egg mixture.
Top with shredded mozzarella to cover the eggs.
Then arrange asparagus and cherry tomatoes.
Bake in oven 180C/350F for 45 minutes or until set and slightly browned on top.
Enjoy!