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Asparagus Quiche




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1 pound asparagus
1 tablespoon butter
1 clove garlic, finely chopped
1 small sweet red pepper, one-quarter sliced thin, remainder diced
4 eggs
1 cup fat free half and half
1/2 teaspoon salt
1/8 teaspoon pepper
pinch nutmeg
4 ounces shredded reduced fat Swiss cheese (1 cup)
1 prepared 9-inch deep-dish piecrust



Recipe



Preheat oven to 350 degrees.
Break off the bottom ends of the asparagus by snapping with hands; discard. Cut off the top 2 inches of the tip. Reserve. Thinly slice the remaining asparagus stalks.
Heat butter in a medium non-stick skillet over medium heat. Add sliced asparagus, garlic and diced sweet red pepper; cook, stirring occasionally, 5 minutes over medium heat.
Meanwhile, cook the asparagus tips in a small saucepan of simmering water for 4 minutes. Add the sweet pepper slices and cook an additional 2 minutes. Drain and reserve.
Lightly beat the eggs, half and half, salt, pepper and nutmeg in a small bowl.
Spread half of the cheese over the bottom of the prepared piecrust. Top with the asparagus and diced red pepper mixture. Sprinkle with the remaining cheese. Pour in the egg mixture. Decorate the top with the asparagus tips and red pepper strips.
Bake in the preheated oven for 45 minutes or until quiche is set in the center.