 |
Crab & Fresh Asparagus Quiche (with Artichoke Hearts) Recipe | |
Seafood | |
|
Ingredients:
1 pie shell, baked 8 oz. lowfat cream cheese 1 cup skim milk 4 eggs 1-1/2 cups grated Monterey Jack 1 cup fresh asparagus, stalks and tips, broken into 1 1/2" pieces 1 cup cut-up artichoke hearts Blanched asparagus stalks, for garnish
Directions:
Bake pie shell until slightly brown. Mix the next 6 ingredients, and pour into pie shell. Bake at 350 degrees for approximately 20-30 minutes until firm and golden brown. Garnish with asparagus spears. Makes 4-5 servings.
| |