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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 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 king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 plum tomato, sliced |
Directions:
1. 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.
2. 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.
3. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Garnish with tomato. Let stand for 10 minutes before slicing. Yield: 6 servings.
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