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Crustless Quiche With Mushroom Asparagus And Broccoli

It’s that time of the year again! The Power of Pink campaign is back. We’re enjoying the mushrooms from our pink punnets with mushroom asparagus and broccoli crustless quiche.

The South African Mushroom Farmers’ Association and Reach for Recovery once again bring you The Power of Pink Campaign. Pink punnets of mushrooms are back in Pick ‘n Pay stores, with R1 from every punnet sold going towards Reach for Recovery’s Ditto Project.

R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to R4R’s Ditto Project.  The sole objective of this very special project is to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life-altering and heartbreaking reality of a mastectomy.

How Can Mushrooms Prevent Breast Cancer?

Whilst fresh mushrooms and breast cancer have a strong humanitarian connection in South Africa, there is another scientific link between fresh mushrooms and the fight against breast cancer.

In 2010, the Beckman Institute at the City of Hope Cancer Centre in California found that eating just 10g of mushrooms a day more than halved people’s risk of developing breast cancer. That’s means eating just one fresh mushroom a day, is a staggeringly easy step in self-care to avoid the ravages of such a terrible disease.

Mushroom Asparagus And Broccoli Crustless Quiche

I love the idea of harnessing the power of pink and the super powers of mushrooms. A great way to do so is to make this delicious mushroom asparagus and broccoli crustless quiche.

Mushroom Asparagus And Broccoli Crustless Quiche

Mushroom Asparagus And Broccoli Crustless Quiche

Course Lunch, Main Course


  • 2 tbsp butter plus extra for greasing
  • 400 g mixed cultivated mushrooms (button, portabellini or portabello) sliced
  • 50 g asparagus sliced
  • 50 g tenderstem broccoli sliced
  • 12 XL free-range eggs
  • 1 cup Greek style plain yoghurt
  • cups hard cheese (mature cheddar, harvati and boerenkaas work well) grated
  • 4 spring onions sliced
  • 1 tsp mixed dry herbs
  • salt and pepper to taste


  • Preheat the oven to 165°C. Butter and line a 22cm springform pan or tart tin.
  • Heat the butter in a large pan over medium-high heat. When melted and foamy add the mushrooms and cook until golden brown. Season.
  • In a large mixing bowl whisk the eggs and yoghurt together.
  • Add in the cheese, spring onions, and herbs and season well.
  • Placed the cooked mushrooms, asparagus, and broccoli into your prepared tin.
  • Pour over the egg mixture and make sure everything is evenly distributed.
  • Bake in the oven for about 1 hour until the egg is set.
  • Allow to cool slightly before removing from the springform tin or slicing straight out of the baking dish.
  • Serve with a crisp green salad on the side.
Keyword crustless quiche, mushroom, mushroom quiche

How Can YOU Support The Power Of Pink Campaign?

Head to your local Pick ‘n Pay store and buy your pink punnet of mushrooms.

Not sure what to do with them? Easy! Head over to my RECIPE section for dozens of healthy mushroom recipes. And follow along in October as I share more Power of Pink mushroom recipes.

Happy cooking!




DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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