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Skinny Asparagus Quiche presented by Pickett's Harbor Bed & Breakfast Email this page to a Friend
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.
Pickett's Harbor Bed & Breakfast
Cape Charles, Virginia
Enjoy acres of Chesapeake Bay's private beach on Virginia's Eastern Shore! 		Pickett's Harbor Bed & Breakfast and the farm are part of an early grant to the owner's family. Conveniently located, Pickett's Harbor is at the southern-most tip of the Delmarva Peninsula and is four miles north of the Chesapeake Bay Bridge Tunnel and two miles west of Route 13.
Click here for pictures and information about the inn.
More Pickett's Harbor Bed & Breakfast Recipes: Sourdough Bread | Sweet Potato Biscuits
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