Greek Asparagus Tart

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (10 inch) pie crusts (see greek baking powder pie crust)
• cooking spray
• 2 large eggs
• 2 large egg whites
• 1 lb fresh asparagus
• 3/4 cup skim milk
• 1/4 cup shredded gruyere or 1/4 cup swiss cheese
• 1/4 cup finely grated fresh parmesan cheese
• 1/4 cup chopped fresh chives
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 preheat oven to 375°.
• 2 press greek baking-powder piecrust into a 10-inch quiche dish coated with cooking spray.
• 3 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 for 7 minutes; cool on a wire rack.
• 4 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.
• 5 add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well. pour into prepared crust. arrange steamed asparagus spokelike in egg mixture, alternating stems and tips.
• 6 bake tart at 375° for 35 minutes or until a knife inserted near center of tart comes out clean.