Serves 4.

INGREDIENTS

• 8 free-range eggs
• 125ml almond milk
• 1 handful of basil leaves
• 1 thyme sprig, leaves picked
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 2 tablespoons nutritional yeast flakes
• 10 asparagus spears, cut into 2.5 cm lengths and lightly sautéed
• 2 cups sautéed chopped mixed vegetables, such as leek, red onion, garlic, English spinach, zucchini, red capsicum, cherry tomatoes and rocket
• mint leaves, to garnish (optional)

METHOD

1. Preheat the oven to 180°C. Grease a 22 cm pie dish or ovenproof frying pan.
2. Whisk the eggs well in a large bowl, then whisk in the almond milk, herbs, cumin, salt and yeast flakes.
3. Evenly scatter the asparagus and sautéed vegetables around the pie dish and pour the egg mixture over the top.
4. Transfer to the oven and bake for 25-30 minutes, or until the quiche is set in the middle and the top is puffy and lightly browned.
5. Enjoy warm or at room temperature, garnished with mint if desired.

Tip:

• This is a great way to use up any leftover vegetables you have in the fridge.

Recipe by Lee Holmes | www.superchargedfood.com | @leesupercharged