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Monday's Food: Asparagus Quiche

We love quiche in this house, and I can even get lots of veggies added in and have the boys gulp it right down.

Here's a recipe using Egg Beaters instead of traditional eggs. The great news: it still tasted fantastic! If you want eggs, use 5. You can alter the veggies if desired. Nick loves asparagus, so he requested this one. I also do one with spinach, broccoli and feta.

Asparagus & Mushroom Quiche:

1.5 cups of Egg Beaters
1 cup fat free Half & Half
1/2 c. chopped Canadian bacon
1 c. asparagus (cut in pieces after being placed in boiling water for 3 minutes)
1 c. shredded low fat cheddar cheese
1/4 cup grated parmesan or asiago (Locals, I use Rubino's "Best Blend" of romano, parm & asiago)
1 cup chopped Baby Bella mushrooms
2 chopped scallions
Dash pepper (I omit salt, but you can add it)
1/2 t. nutmeg
1/2 t. oregano

For the crust, I use the Pillsbury frozen crust which is already fluted. It's a 9" crust.

Combine Egg Beaters, half & half, Canadian bacon, and spices. Add in the veggies and cheese. Stir lightly.

Pour into crust. I always have a little extra. I pour that into ramekins for a small, crustless quiche for another day.

Bake in preheated 350 degree oven for 50-60 minutes or until golden.

Let sit on the counter for about 15 minutes before slicing into pieces.