Ham and Asparagus Quiche

http://mykitchenadventures1.blogspot.com/2012/04/ham-and-asparagus-quiche.html
from the kitchen of MKA


Servings - 2 pies, 6 servings each pie ( 12 servings)    Serving Size - 1/6th of one pie   Points Plus per Serving - 6 Points +
Calories - 213.7,   Total Fat - 10.6g,   Carb. - 17.3g,   Protein - 12.9g,   Fiber - 0.7g


2 Pillsbury Pet-Ritz Deep Dish Pie Shells, baked according to package directions
1 TBS unsalted butter
1 cup chopped onion
1 cup chopped red bell pepper
1 cup roughly chopped asparagus ( I used frozen spears that I slightly defrosted under cool water so I could chop them)
1 cup diced lean ham (5% fat)
1/2 tsp. dried thyme 
5 large eggs
1/2 cup eggbeaters
1 cup skim milk
1 cup fat free half and half
1 TBS. all purpose flour
1/2 tsp dried tarragon
pinch of nutmeg
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. Dijon mustard
1 1/2 cups reduced fat cheese of your choice ( I used cheddar) 
1/4 cup grated Parmesan cheese


1.  Bake the pie shells according to package directions, take shells out to cool slightly.  Turn oven to 350 degrees F.  
2.  In a large nonstick skillet, melt the butter on med high heat, and add in the onion and pepper and asparagus ( if using fresh).   Cook until they begin to soften.  Add in the ham and the thyme.  (you can also salt and pepper the mixture if you like. I do)  If using frozen asparagus, like I did, cook the onion and pepper until soft, then add in the asparagus with the ham.  Turn off heat and set mixture aside.  
3. In a large bowl, combine the eggs, eggbeaters, skim milk, fat free half and half, flour, tarragon, nutmeg, salt, pepper and Dijon mustard.  Mix well with whisk.  
4.  Now you are ready to layer the quiches...begin with 1/4th of the veg/meat mixture on the bottom of each pie shell, followed by 1/4 of the cheeses, then 1/4th of the egg mixture and repeat until all the meat/veg mixture, cheeses, and egg mixture is used up.  
5.  Bake the quiches in a 350 degree F oven for 40 - 45 minutes or until the quiches are set.  Allow to cool for at least 10 minutes before cutting.  Can be served warm or at room temperature.  

*If freezing the second quiche...wrap well in foil and plastic.  When ready to reheat, thaw quiche and cook at 350 degrees F for 20 - 30 minutes or until warmed through. 

Comments