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Sara Goffigon bumps up the flavor in this lower cal/fat version of quiche
with fresh basil and asparagus.
1 can asparagus or 10 fresh stalks, cooked
5 eggs
1 C. 2% or skim Milk
1 small Onion, Chopped
Salt/pepper
2 T. fresh Basil, chopped
1 C. low-fat Swiss cheese, grated
Spray pie plate with "Pam." Preheat oven to 350o. Place asparagus
(drained) in pie plate. Beat eggs, add milk, onion, salt, pepper, basil and
pour over asparagus. Top with cheese. Bake for 1/2 hour until set. Cool 5
min. and serve. Yield: 6-8 servings.
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