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Recipe Category: Baking
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Asparagus Tart Recipe
Ingredients
- Serving Size : 6
- 1 (10-inch) Greek Baking-Powder Piecrust
- cooking spray.
- 2 large eggs
- 2 large egg whites
- 1 pound fresh asparagus
- 3/4 cup skim milk
- 1/4 cup (1 ounce) shredded Gruyhre or Swiss cheese
- 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
- 1/4 cup chopped fresh chives
- 2 tablespoons nonfat dry milk
- 1 teaspoon chopped fresh thyme OR 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
- Preheat oven to 375:.
- Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray.
- Combine eggs and egg whites in a medium bowl; beat well with a whisk.
- Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside.
- Bake at 375: for 7 minutes; cool on a wire rack.
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
- Cut asparagus into 5-inch pieces.
- Steam asparagus, covered, 5 minutes or until tender.
- Rinse under cold water.
- Drain well; set aside.
- Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well.
- Pour egg mixture into prepared crust.
- Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips.
- Bake tart at 375: for 35 minutes or until a knife inserted near center of tart comes out clean.
- Serving Size: 1 wedge
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