Lighter Asparagus Quiche
185 Fewer Calories
33 g Less Fat
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoon butter, cut into small pieces
2 tablespoons canola oil
2 – 3 tablespoons cold water
2 teaspoons canola oil
16 asparagus spears, trimmed to 4-inch lengths
1/4 teaspoon salt
1 cup reduced-fat shredded Jarlsberg or Swiss cheese
3 large eggs
3/4 cup low-fat (2%) milk
Pinch ground nutmeg
To make the crust, combine the flour and salt in a food processor; pulse until blended. Add the butter and oil and pulse until coarse crumbs form. Add the water through the feed tube, 1 tablespoon at a time, and pulse until a soft dough forms. Flatten the dough into a disk; wrap in plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 425°F.
On a lightly floured surface, roll out the dough to an 11-inch circle; ease the dough into a 9-inch pie plate, pressing evenly onto bottom and up sides of pan. Crimp the edges. Prick the bottom of the dough all over with fork.
Line the pie crust with foil or parchment paper; fill with pie weights or dried beans. Bake 15 minutes; remove the foil and weights. Return the crust to oven and bake until dough is lightly browned, 5 – 10 minutes longer. Cool the crust on a rack 10 minutes. Reduce the oven temperature to 350°F.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the asparagus and salt and cook, stirring occasionally, until the asparagus are tender, about 5 minutes. Arrange the asparagus spears, tips out, (like the spokes of a wheel) onto the crust. Sprinkle the cheese evenly over top.
Whisk together the eggs, milk, and nutmeg in a medium bowl. Pour the egg mixture into the crust. Bake until the filling is set, 25-30 minutes. Transfer to a rack to cool 15 minutes. Serve warm or at room temperature.
Per Serving (1 slice): 216 Cal; 11 g Protein; 11 g Tot Fat; 4 g Sat Fat; 5 g Mono Fat; 18 g Carb; 1 g Fiber; 1 g Sugar; 213 mg Calcium; 2 mg Iron; 329 mg Sodium; 107 mg Cholesterol
Prep Time: 20 minutes
Cook Time: 1 hour
Test Kitchen Tip: If the edges of the crust begin to brown too quickly, cover the edges with strips of foil.
Original recipe courtesy Paula Deen: Asparagus Quiche
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen
Wonderful ideas!!! Thank you so much for sharing this information about such a great occasion! Cindy, your ideas always helpful and creative.
Sandra in Baby Showers and Sprinkles on June 15, 2013 at 10:59 am
Everyone calls Paula dean because i cook for friends and family and they say i talk like Paula tho i am 71and never as pretty as Paula i want to be like Paula i love her and her family
normal maskell in The Great Party Challenge on June 12, 2013 at 10:11 am
Susan Lott is a great party planner! She has tons of great ideas that she needs to share with the online world. I have been begging her to start a Facebook page or Etsy account. The graduation gift that she made me was hand drawn with my name and different definitions for each letter. She framed it and I cherish it.....I also would have paid about $50 for it in a store. Thanks for sharing her idea but this idea is nothing compared to some of her other quick and money saving tips! You should hire her for your creative team!
Love you Susu!
Adrienne Hilliard in Baby Showers and Sprinkles on June 11, 2013 at 10:55 pm
I love this idea!! It is too cute!
Sandi K in Baby Showers and Sprinkles on June 11, 2013 at 4:04 pm