Crustless Halloumi and Asparagus Quiche


  • 250 gram packet of halloumi
  • 300grams asparagus spears (hard ends chopped off
  • 4 large eggs
  • 120ml low fat Cultured buttermilk
  • 2 large red onions
  • 2 tablespoons dried mixed herbs
  • dash of tabasco
  • 1 Tbsp mustard seeds
  • 1 Tbsp dijon mustard
  • 2 Tbsp butter


  • Finely dice onions & asparagus spears and fry in the butter.
  • Allow to cool.
  • Cut the halloumi into tiny pieces.
  • In a large bowl add the halloumi, asparagus and onions and add the eggs, buttermilk, mustard seeds and dijon mustard mixed herbs and Tabasco.
  • Grease an oval dish with a little low fat oil spray and pour in mixture.
  • Place in a hot oven 210 degrees for 40 minutes or until the top is golden


Crustless Halloumi and Asparagus Quiche

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