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.
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Submitted 6/13/05.
Source: Castle Marne B&B, Denver, CO
Submitted By: Marlen
matchlessm@aol.com
Crab & Fresh Asparagus Quiche (with Artichoke Hearts)