Crustless Asparagus Quiche

Ingredients

• 1 tsp herbs d'provanceNutrition
• 2 tbsps bread crumbsNutrition
• 1 cup fat free Greek yogurtNutrition
• 1 cup fat free ricotta cheeseNutrition
• 4 large eggsNutrition
• 6 oz mushroomsNutrition
• 1/2 tsp nutmegNutrition
• 1/2 tbsp black pepperNutrition
• 1/2 tsp saltNutrition
• 16 oz asparagusNutrition

Directions

1. 1Preheat oven and baking sheet to 400 °F (205 °C).
2. 2Spray pie plate or quiche pan with non-stick cooking spray.
3. 3Steam asparagus stalks and drain well. Reserve 6 stalks; cut the remainder into 1" pieces. Let cool.
4. 4In non-stick pan with non-stick cooking spray, cook sliced mushrooms until done. Add bread crumbs to mushrooms and stir to coat. Let cool slightly.
5. 5Mix eggs, ricotta and yogurt to a smooth and creamy texture; add nutmeg, pepper, and salt. Stir to combine.
6. 6Place mushrooms into pie plate first, evenly distributing to cover bottom of plate. Add asparagus pieces over the mushrooms, evenly distributing. Add egg, ricotta, and yogurt filling mixture over the vegetables. Use 6 reserved asparagus stalks to create a pattern for portion cutting on top. Sprinkle with herb d'provance.
7. 7Place in oven on top of baking sheet. Bake for 40 minutes or until the top is golden brown and the center is set firmly.
8. 8Cool and chill before serving. The top will puff up during cooking and fall slightly when cooled.

Nutrition per serving

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