Asparagus Tart

Cooking Light
For an elegant brunch entrée, arrange 2 ounces shredded smoked salmon in the prebaked crust.
6 servings (serving size: 1 wedge)


+ Add To Shopping List
Cooking spray
2 large eggs
2 large egg whites
1 pound fresh asparagus
3/4 cup skim milk
1/4 cup (1 ounce) shredded Gruyère 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 or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper


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.

Created date

July 1997

Nutritional Information

Calories 226
Caloriesfromfat 34 %
Fat 8.6 g
Satfat 2.9 g
Monofat 4.1 g
Polyfat 0.8 g
Protein 12.8 g
Carbohydrate 25 g
Fiber 2.3 g
Cholesterol 81 mg
Iron 2.2 mg
Sodium 370 mg
Calcium 257 mg