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Prep Time:20 minsAdditional Time:50 minsTotal Time:1 hr 10 minsServings:4Yield:1 quicheJump to Nutrition Facts
Prep Time:20 minsAdditional Time:50 minsTotal Time:1 hr 10 minsServings:4Yield:1 quiche
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:4
Servings:
4
Yield:1 quiche
Yield:
1 quiche
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ouncesasparagus, cut into 1-inch pieces4ouncescherry tomatoes or grape tomatoes, halvedCooking spray2cupsrefrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten1cupfat-free cottage cheese¼cupfinely chopped red onion2tablespoonsflour2teaspoonschopped fresh rosemary¼teaspoonground pepper¼cupfinely grated Asiago cheese (1 ounce)
Cook Mode(Keep screen awake)
Ingredients
8ouncesasparagus, cut into 1-inch pieces
4ouncescherry tomatoes or grape tomatoes, halved
Cooking spray
2cupsrefrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
1cupfat-free cottage cheese
¼cupfinely chopped red onion
2tablespoonsflour
2teaspoonschopped fresh rosemary
¼teaspoonground pepper
¼cupfinely grated Asiago cheese (1 ounce)
DirectionsPreheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.
Preheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.
Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.
Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)157Calories2gFat11gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
