For an elegant brunch entrée, arrange 2 ounces shredded smoked salmon in the prebaked crust.

Martha Rose Shulman
Recipe by Cooking Light July 1997

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Recipe Summary

Yield:
6 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

226 calories; calories from fat 34%; fat 8.6g; saturated fat 2.9g; mono fat 4.1g; poly fat 0.8g; protein 12.8g; carbohydrates 25g; fiber 2.3g; cholesterol 81mg; iron 2.2mg; sodium 370mg; calcium 257mg.
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