Asparagus Quiche

With spring finally upon us (yeah!), I immediately begin to think about delicious spring vegetables and yummy, scrumptious spring quiches or tortes. Although asparagus season hasn’t officially started, the first crop is beginning to show up in farmer’s markets and grocery stores and I just couldn’t resist. For this quick and easy asparagus quiche, I took a shortcut by using a frozen store bought crust and then filled it with beautiful asparagus, red onions, and a little bit of mozzarella cheese. Great served warm or cold with a simple green salad.

Asparagus Quiche
Servings: 8
Serving Size: 1/8 of quiche
Nutritional Information: 127.3 calories, 7,1 g of fat, 9.6 g of carbohydrates, .7 of fiber, 6.3 g of protein * 4 P+

Ingredients
2 whole eggs
3 egg whites
8 large asparagus spears
1/4 chopped red onion
1 minced clove of garlic
1/2 cup non fat milk
Salt and pepper to taste
1/3 cup shredded part skim mozzarella cheese

Instructions
1. Preheat the oven to 375 degrees and place the frozen pie crust on the counter.

2. Spray a saute pan with cooking spray and saute the onions until they begin to become translucent. Add the asparagus whole and saute for 2 minutes. Remove from heat.

3. Remove 8 asparagus from the mixture and cut in 1/2. Leave the top half whole to decorate the top of the quiche and chop the remaining asparagus.

4. In a large mixing bowl, whisk together the whole eggs, egg whites, cheese, milk, salt, and pepper until frothy. Stir in the remaining chopped asparagus, onions, and garlic.

5. Pour the egg mixture into the pie crust and top with the 1/2 pieces of asparagus to create a beautiful top to the quiche.

6. Bake according to the directions on the pie crust – likely 20-25 minutes until the center is firm.

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8 Response to Asparagus Quiche

Biz on March 31, 2011

Hey! Just found you through Leslie’s site! I am a WW too – down 7.2 pounds this year (in between my husband having been diagnosed with colon cancer and subsequent surgery and recovery this year, I consider it a victory that I didn’t eat my way through all the stress.

I make crustless quiches all the time – I usually get 1/4 of a pie for around 5 points – I love when I get more food for less points!

http://mybizzykitchen.com/2010/07/07/another-crustless-quiche/

Nice to “meet” you!
- admin on April 1, 2011
  
  Congrats on the weight loss! Sometimes I make crustless quiches, but I have to be honest the crust is my favorite part. Also – I checked out your website, it’s great. Thanks!
Mo on March 31, 2011

I just found your blog via a Google search for “WW point+ friendly salad dressings”. I’ve bookmarked it and will be back often.
This quiche looks yummy. Have you thought about cutting the carbs and making it crust-less? You could even make it into muffins for easy portion control.
- admin on March 31, 2011
  
  I am so glad you found me! I do sometimes make crustless quiche but to be honest I really love the crust so I find it hard to resist. In terms of muffins, I love that idea and actually have a recipe on the website for quiche cupcakes using ham as the “crust.” Thanks so much for the comment and the ideas!
Genay on March 31, 2011

Is the pie crust low-fat? or just regular?
- admin on March 31, 2011
  
  Hi – they do not offer low fat frozen pie crust in my grocery store, so this is just the regular kind. The points are calculated with that. Thanks!
ilisa on April 1, 2011

FYI – I get 3 WW Points Plus per serving
- admin on April 1, 2011
  
  Thanks for sharing that – I think it is right in between and depends on the pie crust you are using. When I calculated it with the information from the package I ended up with 4 points vs. the 3 points with the weight watchers generic entry. I figured it was better to go on the high side than low side just in case. Thanks again!