Directions:
- Heat butter in skillet then saute garlic until tender.
- Stir in mushrooms and saute until mushrooms give up liquid then reabsorb it.
- Stir in rosemary and pancetta then season with salt and pepper.
- Sprinkle cheese over 4 slices toasted bread to cover.
- Spoon mushroom mixture evenly over cheese on bread.
- Place 4 asparagus tips on each bread slice.
- Top each with another slice toasted bread to make sandwich.
- Cut each sandwich in half diagonally and arrange pinwheel style in round quiche dish.
- Combine milk, eggs, cayenne pepper and parmesan.
- Pour mixture over toast halves in baking dish.
- Cover and refrigerate overnight then bake at 350 for 40 minutes.
- Garnish with remaining warm blanched asparagus tips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.29 Kcal (1186 kJ) | ||
| Calories from fat | 135.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 23% | |
|---|---|---|---|
| Cholesterol | 157.92mg | 53% | |
| Sodium | 718.7mg | 30% | |
| Potassium | 477.91mg | 10% | |
| Total Carbs | 22.25g | 7% | |
| Sugars | 8.25g | 33% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 15.78g | 32% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 3.5mg | 19% | |
| Calcium | 421.6mg | 42% | |
| Amount Per 100 g | |||
| Calories | 107.17 Kcal (449 kJ) | ||
| Calories from fat | 51.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 23% | |
|---|---|---|---|
| Cholesterol | 59.74mg | 53% | |
| Sodium | 271.88mg | 30% | |
| Potassium | 180.79mg | 10% | |
| Total Carbs | 8.42g | 7% | |
| Sugars | 3.12g | 33% | |
| Dietary Fiber | 1.52g | 16% | |
| Protein | 5.97g | 32% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 1.3mg | 19% | |
| Calcium | 159.5mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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