A hint of freshly ground nutmeg adds a subtle, delicate flavor to this light supper entree from Angie Biggin of Lyons. She suggests pencil-thin asparagus for this crustless quiche. We used medium stalks in the test kitchen with good results.
Crustless asparagus quiche
Preparation time: 15 minutes
Cooking time: 30 minutes
Yield: 8 servings
4 eggs, lightly beaten
10 ounces fresh asparagus, trimmed, cut into 1/4-inch slices
1 package (8 ounces) shredded Swiss cheese
1 cup milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
Freshly ground pepper
1. Heat oven to 350 degrees. Whisk eggs in medium bowl; whisk in asparagus, half of the cheese, milk, flour, salt, nutmeg and pepper to taste.
2. Pour into a buttered quiche pan or 9-inch pie pan. Top with remaining cheese. Bake until set, about 30 minutes. Allow to rest on wire rack to cool before cutting, about 10 minutes.
Nutrition information per serving:
174 calories, 57% of calories from fat, 11 g fat, 6 g saturated fat, 134 mg cholesterol, 6 g carbohydrates, 13 g protein, 248 mg sodium, 1 g fiber
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