Beautiful asparagus at the store last night.. Looks like a crustless quiche for the wife and I tonight, with leftovers for lunch tomorrow!
Nutritional values per serving
Calories 155
Total Fat 6.4g
Saturated Fat 3.4g
Cholesterol 84mg
Sodium 403mg
Total Carbohydrates 7.1g
Dietary Fiber 2.0g
Sugars 2.2g
Protein 17.9g
1 1/2 lbs asparagus, trimmed
1/2 lb mushrooms, sliced
2 1/2 cup cottage cheese
4 oz Mozzarella cheese
1 green onion, chopped
1/2 cup fresh parsley
3 eggs
1 tsp mustard
1 1/2 Tbsp grated Parmesan cheese
Coat 10 inch quiche pan with nonstick cooking spray
Cut asparagus into 2 inch pieces
Steam until tender - about 5 minutes
Cool and chop saving 8 pieces to decorate the top.
Saute mushrooms until tender, cool and chop
Puree cottage cheese, Mozzarella, onion, parsley, eggs and mustard in processor
Fold in chopped asparagus and mushrooms
Pour into prepared quiche pan (I used a 10 in cast iron skillet)
Sprinkle with Parmesan
Bake in preheated 325F oven for 1 hour or until set
Serves 8
Nutritional values per serving
Calories 155
Total Fat 6.4g
Saturated Fat 3.4g
Cholesterol 84mg
Sodium 403mg
Total Carbohydrates 7.1g
Dietary Fiber 2.0g
Sugars 2.2g
Protein 17.9g
1 1/2 lbs asparagus, trimmed
1/2 lb mushrooms, sliced
2 1/2 cup cottage cheese
4 oz Mozzarella cheese
1 green onion, chopped
1/2 cup fresh parsley
3 eggs
1 tsp mustard
1 1/2 Tbsp grated Parmesan cheese
Coat 10 inch quiche pan with nonstick cooking spray
Cut asparagus into 2 inch pieces
Steam until tender - about 5 minutes
Cool and chop saving 8 pieces to decorate the top.
Saute mushrooms until tender, cool and chop
Puree cottage cheese, Mozzarella, onion, parsley, eggs and mustard in processor
Fold in chopped asparagus and mushrooms
Pour into prepared quiche pan (I used a 10 in cast iron skillet)
Sprinkle with Parmesan
Bake in preheated 325F oven for 1 hour or until set
Serves 8
No comments:
Post a Comment