Submitted by Paulene Christie
Asparagus and Corn Brunch Quiche
Ingredients
- 8 eggs
- 8 tinned asparagus spears, drained
- 1/2 green capsicum, diced
- 125g can corn kernels, drained
- 40g semi dried tomatoes (the fat free ones not in oil), sliced into strips
Instructions
- Lightly spray a silicone loaf pain with non stick baking spray
- Lay asparagus spears along bottom of loaf pan
- Combine all other ingredients and gently pour over
- Cook on HIGH with tea towel trick in place for 1hr 45mins (or until cooked set to centre in your slow cooker)
- Slice and serve with salad or these are also great packed into lunchboxes or on the go breakfast snacks
- (These are 0 smart points on the WW blue program)
Tried this recipe?Scroll Down To Share What You Think
