Asparagus Quiche

20 spears Asparagus thin spears

2 Eggs

6 Egg Whites

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp nutmeg

1 cup fat-free vegetable broth


Whisk eggs, whites, salt, pepper, nutmeg and vegetable broth in a bowl.

Place asparagus spears in a rectangular casserole dish and pour the egg mix over the spears.

Bake in a 180̊C oven for 25-30 minutes or until quiche has set (this may take closer to 40 minutes depending on the dish you use and how deep the quiche is – if it’s thicker it will take longer, shallower, less time).

Slice and serve hot.

Posted in