Zesty Cheddar-Asparagus Quiche
This quiche uses thin-sliced potatoes as a lower-calorie -- but delicious -- crust alternative to traditional pastry.
- 1 tablespoon plain dry breadcrumbs
- 8 ounces small all-purpose potatoes, peeled and very thinly sliced
- 2 teaspoons olive oil
- 1 pound asparagus, trimmed
- 1/2 teaspoon salt, divided
- 3/4 cup shredded reduced-fat sharp cheddar cheese
- 3 scallions, sliced
- 1 can (12 ounces) evaporated fat-free milk
- 2 large eggs
- 2 large egg whites
- 2 teaspoons butter, melted
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly ground pepper
Preparation time 25mins
Cooking time 70mins
Adapted from tucsoncitizen.com
1. Heat oven to 400°F. Coat a 9-inch pie plate with vegetable cooking spray and sprinkle with breadcrumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly brush with olive oil and press down gently. Bake 10 minutes.
2. Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.
3. Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.
4. Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining 1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.
5. Divide into 6 slices. One serving equals 1 slice.
Per serving: Calories 200, fat 8 g, saturated fat 3.5 g, cholesterol 86 mg, sodium 316 mg, carbohydrate 20 g, fiber 2 g, protein 13 g.