Asparagus tart
This delicious dish can be served for lunch, either at home or taken in the lunchbox.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Preheat oven to 180°C.
- Lightly oil a baking dish.
- Mix eggs, yoghurt, cheese, spring onion and herbs in a large bowl.
- Remove tough ends from asparagus. Slice ¾ of asparagus into small pieces and mix with shredded bread.
- Place asparagus and bread mixture into the baking dish. Lay remaining asparagus spears over the top.
- Pour over egg mixture and let it stand for 10 minutes to soak into the bread.
- Bake in preheated oven for 30 minutes or until egg has set and top is golden.
- Serve warm or cold, accompanied by a green salad.
- 6eggs
- 2⁄3 cupplain yoghurt (or milk)
- ¼ cupgrated cheese
- 2spring onions, sliced
- ½ cupchopped fresh herbs
- 2bunches asparagus (or 2 cups peas or 400g green beans)
- 2slices wholemeal bread, shredded
Per serve
- Energy963kJ
- Total Fat11.0g
- Saturated Fat4.2g
- Total Carbohydrate17.0g
- Sugars4.2g
- Dietary Fibre3.8g
- Protein18.9g
- Sodium276mg
Method
- Preheat oven to 180°C.
- Lightly oil a baking dish.
- Mix eggs, yoghurt, cheese, spring onion and herbs in a large bowl.
- Remove tough ends from asparagus. Slice ¾ of asparagus into small pieces and mix with shredded bread.
- Place asparagus and bread mixture into the baking dish. Lay remaining asparagus spears over the top.
- Pour over egg mixture and let it stand for 10 minutes to soak into the bread.
- Bake in preheated oven for 30 minutes or until egg has set and top is golden.
- Serve warm or cold, accompanied by a green salad.
Ingredients
- 6eggs
- 2⁄3 cupplain yoghurt (or milk)
- ¼ cupgrated cheese
- 2spring onions, sliced
- ½ cupchopped fresh herbs
- 2bunches asparagus (or 2 cups peas or 400g green beans)
- 2slices wholemeal bread, shredded
Ingredients
- 6eggs
- 2⁄3 cupplain yoghurt (or milk)
- ¼ cupgrated cheese
- 2spring onions, sliced
- ½ cupchopped fresh herbs
- 2bunches asparagus (or 2 cups peas or 400g green beans)
- 2slices wholemeal bread, shredded
Nutrition Facts
Per serve
- Energy963kJ
- Total Fat11.0g
- Saturated Fat4.2g
- Total Carbohydrate17.0g
- Sugars4.2g
- Dietary Fibre3.8g
- Protein18.9g
- Sodium276mg
Method
- Preheat oven to 180°C.
- Lightly oil a baking dish.
- Mix eggs, yoghurt, cheese, spring onion and herbs in a large bowl.
- Remove tough ends from asparagus. Slice ¾ of asparagus into small pieces and mix with shredded bread.
- Place asparagus and bread mixture into the baking dish. Lay remaining asparagus spears over the top.
- Pour over egg mixture and let it stand for 10 minutes to soak into the bread.
- Bake in preheated oven for 30 minutes or until egg has set and top is golden.
- Serve warm or cold, accompanied by a green salad.
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