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Asparagus Cheese Quiche

Asparagus Cheese Quiche
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
6 ServingsPrep: 15 min. Bake: 25 min. + standing

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
© Taste of Home 2013

2 of 2

Asparagus Cheese Quiche (continued)

Directions (continued)

  • center comes out clean. Garnish with tomato. Let stand for 10
  • minutes before slicing. Yield: 6 servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013