Here is a seriously wonderful dish for early spring. This quiche is light and creamy and works well for breakfast, lunch or dinner. I'm kind of tickled with how decadent it turned out using lighter ingredients, but please feel free to use all whole eggs, regular half and half, etc.
Ingredients:
Cooking spray
1 ½ cups egg substitute
3 large eggs
½ cup fat free half and half
2 Tablespoons light sour cream
Salt and pepper to taste
½ teaspoon herbs de Provence
½ cup sliced leeks
1 Tablespoon fresh chives, chopped
1 green onion, chopped
1 Tablespoon fresh dill, chopped
5 or 6 thin stalks of asparagus, cut into 1 inch pieces,
tops reserved
1/3 cup crumbled goat cheese
3 ounces smoked salmon, cut into thin strips
Directions: Coat
a deep 9 inch pie plate with cooking spray and set aside. Preheat oven to 350
degrees F.
In a large mixing bowl, whisk together the egg substitute,
eggs, half and half, sour cream, salt, pepper, and herbs.
Stir in the leeks, chives, green onion, dill, and the diced
asparagus stalks (we’ll use those reserved tops in a minute).
Pour the mixture into the pie pan (I like to set it on a
baking sheet to catch any drips) and then place the salmon, goat cheese and
asparagus tips on top, pushing down lightly so that the ingredients are
partially submerged, but you can still see they are in there. Spray the top of
the quiche lightly with cooking spray.
Bake for 45-50 minutes or until a toothpick stuck in the
center comes out clean and the quiche doesn’t jiggle. Remove from the oven and let cool for 15
minutes before slicing.
