200g Denny Portabellini Mushrooms, sliced

2 Tbsp butter

100g cherry tomatoes

100g asparagus tips

8 free-range XL eggs 250ml / 1 cup cream

1 cup finely grated cheddar cheese, divided in two

1 tsp sea salt ¼ tsp freshly ground black pepper

200ml Denny Creamy Mushroom Cook-In Sauce

Butter, for greasing tin METHOD:

- Sautée mushrooms in butter until golden brown and they have released all their liquid.

Drain on paper towel and set aside.

- Blanch asparagus in boiling, salted water. After 1 minute plunge into an ice bath to cool. Drain and dry on paper towel. Slice into bite size pieces.

- In a large bowl, whisk together the eggs, cream, half of the cheese, salt and pepper.

- Pour in the Denny Creamy Mushroom Cook-In Sauce. Whisk well.

- Preheat oven to 200˚C. Grease a 12 cup cupcake tin with some softened butter.

- To the cupcake tin- add a few tomato halves, pieces of asparagus and cooked mushrooms. Fill with the egg mixture. Top with the remaining cheddar.

- Bake for 20-25 minutes until puffed and golden brown.

- Remove from the oven and allow to cool before running a knife around each quiche and gently removing from the pan. Enjoy while warm with a green salad, heat up for breakfast or pack them into lunchboxes for super easy and delicious on-the-go meals!

Makes 12 small quiches

Prep time: 10 minutes

Cook time: 30 minutes

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