Recipes: Asparagus & Kale Quiche

• Prep Time:15 minutes
• Cook Time:50 minutes
• Serves:6

 

Tagged:
asparagus, eggs, greek yogurt, ham, kale, mozzarella cheese, nutmeg, olive oil, onion, parmesan cheese,

 

Foodie Byte

Ingredients

1 refrigerated pie crust dough
¼ cup grated Parmesan cheese
1 onion
8 ounces asparagus divided
1½ cups baby kale (if using regular Kale it will need to be chopped)
4 tablespoons olive oil
Pinch salt & pepper
4 eggs
1½ cups nonfat Greek yogurt
Pinch of ground nutmeg
1½ cups grated Mozzarella cheese divided
1 cup diced ham

Preparation

Preheat oven to 350°F.
Line pie pan with unbaked pie crust and press 3 tablespoons grated Parmesan cheese into bottom of pie shell.
Mince the onion.
Thinly slice 6 asparagus spears.
Drizzle olive oil into large sauté pan over medium-low heat, add the minced onion.
Add the kale and sprinkle with salt and pepper.
Cover and let sauté until kale is wilted and onions are translucent then remove from heat to cool slightly.
In a large bowl whisk together the eggs and yogurt, add in 1 ¼ cup mozzarella, ham, nutmeg and another sprinkle of pepper. I do not add more salt because the ham will bring enough salt into the dish.
When the onion kale mixture is cooled slightly add to the egg/yogurt mixture and pour into your pie shell.
Place remaining asparagus spears on the top of the quiche in a wagon wheel formation and top with remaining grated cheeses.
Bake for 50 minutes.
Let cool for ten minutes before serving.

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