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Tomato-Asparagus Quiche




Source of Recipe


Internet


List of Ingredients




1 premade 9-inch frozen pie crust
2 egg whites
3/4 cup skim milk
1/8 teaspoon pepper
1/4 cup grated Parmesan Cheese
2 medium tomatoes, seeded and sliced into rounds
1 whole egg
3/4 cup evaporated skimmed milk
1/8 teaspoon salt
4 thin asparagus stalks, cut in half
1 small bunch chives, diced


Recipe



Preheat oven to 350 degrees. thaw frozen crust about 10 minutes, then prick bottom and sides with a fork. Bake crust for 12 to 15 minutes or until lightly browned.

Meanwhile, in a small bowl, whisk egg and egg whites together. Add evaporated milk, skim milk, salt and pepper, and continue whisking until well combined. Arrange tomato slices in a single layer in the bottom of the precooked crust. Slowly pour egg mixture over tomatoes, then arrange asparagus on the top like spokes of a wheel. Sprinkle Parmesan and chives evenly over all.

Bake for 60 minutes or until quiche is firm, then raise the temperature to 400 degrees and bake another 10 minutes, or until the top is lightly browned. Cool slightly before serving.

Makes 8 servings.