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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Paula Deen
Paula Deen
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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm