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
How to Make It
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.