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Asparagus Cheese Quiche Recipe

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The fluffy texture of this quiche practically melts in your mouth! The green asparagus and red tomatoes on top make this a natural for the holidays. —Sheryl Long, Lincolnton, North Carolina

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Asparagus Cheese Quiche Recipe

Prep: 15 min. Bake: 25 min. + standing

Yield: 6 Servings

15 25 40

Ingredients

1/2 pound fresh asparagus, trimmed and halved lengthwise
1 cup (8 ounces) sour cream
1 cup (8 ounces) 4% cottage cheese
2 egg whites
1 egg
2 tablespoons butter, melted
5 tablespoons grated Parmesan cheese, divided
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 plum tomato, sliced

Directions

In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange half of the spears in a spoke pattern in a greased 9-in. pie plate.
In a blender, combine the sour cream, cottage cheese, egg whites, egg and butter; cover and process until smooth. Add 3 tablespoons Parmesan cheese, flour, baking powder and salt; cover and process until blended. Carefully pour over asparagus. Arrange remaining asparagus in a spoke pattern over the top. Sprinkle with remaining Parmesan cheese.
Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Garnish with tomato. Let stand for 10 minutes before slicing. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 216 calories, 14 g fat (9 g saturated fat), 84 mg cholesterol, 433 mg sodium, 9 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Asparagus Cheese Quiche in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p11

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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