20 spears Asparagus thin spears
6 Egg Whites
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp nutmeg
1 cup fat-free
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.