Italian Asparagus Quiche

Written by admin on April 6, 2009
Italian Asparagus Quiche
Italian Asparagus Quiche

1/2 cup sliced carrots
1/2 cup chopped onions
1 prepared 9-inch pastry pie crust
3/4 cup lowfat cottage cheese
1 Tbs flour
1/2 tsp salt
1/2 tsp Italian seasoning
1 tsp Dijon mustard
1/4 tsp red pepper sauce
2 eggs
1/2 cup milk
1 cup shredded Cheddar cheese
2 cups (12 oz. pkg.) frozen asparagus cuts and tips, thawed, drained

1 Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside.
2 Bake pastry crust at 350° F about 15 minutes or until very lightly browned.
3 In food processor or electric blender, process cottage cheese, flour, salt, Italian seasoning, mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed.
4 Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese.
5 Bake at 350° F about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.

Servings: 6

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 410.00
% Daily Value
Total Fat 25.00g 38%
Cholesterol 0.00mg 0%
Sodium 731.00mg 30%
Carbohydrates 31.00g 10%
Dietary Fiber 3.00g 12%
Protein 0%

Recipe Type
Brunch, Main Dish, Pie, Vegetarian

Recipe Source: Michigan Asparagus Advisory Board

Leave a Reply