A simple, delicious way to start the day. 


  • 8 free-range eggs

  • 1/2 cup milk of choice

  • 1 handful of basil leaves

  • 1 thyme sprig, leaves picked

  • 1/2 tsp ground cumin

  • 1/2 tsp Celtic sea salt

  • 2 tbsp parmesan or for dairy free you can use nutritional yeast flakes

  • 10 asparagus spears, cut into 2.5cm lengths and lightly sauteed

  • 1 1//2 cups sauteed chopped mixed vegetables, such as leek, red onion, garlic, baby English spinach, zucchini, red capsicum, cherry tomatoes and rocket, mint leaves, to garnish (optional)


  • 1.

    Preheat the oven to 180C. Grease a 22cm pie dish or ovenproof frying pan.

  • 2.

    Whisk the eggs well in a large bowl, then whisk in the milk, herbs, cumin, salt and yeast flakes.

  • 3.

    Evenly scatter the asparagus and sauteed 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.


Exclusive recipe by Lee Holmes for Supercharged Food

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