The Deen Bros. Lighter Asparagus Quiche

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By Bobby and Jamie Deen

Lighter Asparagus Quiche

185 Fewer Calories
33 g Less Fat

Ingredients:
Crust
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

Filling:
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

Directions:
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

Servings:  8
Prep Time:  20 minutes
Cook Time:  1 hour
Difficulty: Easy

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

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am