- 1 frozen pie crust (9-inch), thawed
- 1 lb. asparagus
- 1 c. fat free evaporated skim milk
- 2 eggs
- 1 tsp. dried tarragon
- 1/2 tsp. salt
- 1 c. freshly grated parmesan cheese
Preheat the oven to 450 degrees.
Pierce the pie crust with a fork. Bake until golden -- about 15 minutes. Cool on a wire rack. Reduce the oven temperature to 375 degrees.
Meanwhile, clean the asparagus and cut the spears into 1-inch pieces. Steam until crisp-tender -- about 5 minutes.
Mix the evaporated skim milk, eggs, tarragon and salt together in a small bowl. Arrange the asparagus and cheese in the baked pie shell. Pour the egg mixture over the asparagus and cheese.
Bake the quiche until the top browns and the egg mixture sets -- about 35 minutes. Cool for 15 minutes before serving.
- Yields: 6 servings
- Preparation Time: 50 minutes