Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4-6
2 TB olive oil
1 pound fresh asparagus, cleaned, woody section of the stem snapped off, and sliced into 2-inch sections
4 eggs
½ cup nonfat cottage cheese
1/3 cup low fat sour cream
½ cup shredded part skim mozzarella cheese
1/3 cup shredded Parmesan cheese
1/3 cup skim milk
1 TB minced fresh herbs (In spring, sage, parsley & chives are perfect)
¼ tsp freshly ground black pepper
Dash pepper sauce (optional)
Salt to taste
Preheat your oven to 350F. Place a large baking pan with 1“ of water in the oven. This pan should be large enough to hold your pie plate in the water bath. Lightly spray a pie plate with canola oil.
Heat the olive oil in a large skillet over medium heat and sauté the asparagus until tender, about 5 minutes. While asparagus is cooking, whisk the eggs in a mixing bowl, then whisk in the sour cream and cottage cheese. Mix in the mozzarella, Parmesan, milk, oregano, pepper, crushed red pepper, and salt.
When the asparagus is done, stir it in to the egg mixture, and scrape the mixture into the pie plate. Gently settle pie plate into the water bath in the oven, and cook for 20 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid, give it another 3-5 minutes, or until done. Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.
If it’s breakfast, toasted sourdough bread and black coffee are perfect alongside. If it’s for lunch or dinner, swap that coffee for a glass of dry rose.
Alternate cooking method: This can be cooked in the oven without the water bath – it will brown more, and cook more quickly. To do this, omit the water bath and test for doneness after 15 minutes instead of 20. Options: Quiche is the quintessential flexible dish. Add diced ham, prosciutto, or bacon. Caramelized onions and/or chives. Diced red peppers. You name it!
Submitted by Tod Dimmick
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