Asparagus and Scallion Quiche on Whole Wheat Crust
Serves 1
5 mins prep
75 mins cook
80 mins total
Asparagus and Scallion Quiche - Creamy eggs full of fresh asparagus and green onions baked in crispy whole wheat crust. A simple, healthy alternative to the classic brunch crowd-pleaser.
Crust:
Veggies:
Eggs:
Prepare crust:
Mix the flour and baking powder, and add the yogurt a little at a time.
Mix it with a spoon first, and then knead it uniformly. Don't let it get too sticky.
Roll crust out and fit into 9 inch pie dish. Trim any excess and crimp the edges.
Line the pie dough with parchment paper and add pie weights or beans to weigh the paper down.
Bake for about 15 minutes, remove the weights, bake for another 5 minutes and then allow to cool, about 10 minutes.
Make filling:
Combine eggs, milk, and seasonings in a medium bowl and whisk until completely blended.
Cut off woody stems of asparagus and cook in ¾ inch high boiling water in a pan for 5 minutes. Transfer to cold water to stop cooking.
Sauté onions on a non-stick pan with heated oil for about 3 minutes on medium heat.
Add asparagus and green onions, and toss for another minute.
Assemble:
Spread the asparagus-onion mix evenly on the bottom of the crust, and top with parsley.
Pour the egg mixture over the fillings.
Bake for about 45-50 minutes, or until a knife inserted in center comes out clean. Center will be wobbly, but will solidify when cooled.
Allow to cool for about 20 minutes before cutting.
Serve as you please: warm, at room temperature, or even cold!
