Grilled Asparagus Quiche Recipe

Servings: 6

• 1 pound asparagus
• Olive oil spray
• 1 tablespoon butter
• 1/4 cup leeks, thinly sliced
• 1/2 cup mushrooms, sliced 1/4" thick
• 1/2 cup mozzarella cheese, part skim milk
• 1/4 cup cheddar cheese
• 12 medium eggs
• 2 cups milk, 1% low fat
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon fines herbs*

Preheat oven to 325º degrees F. Bend each asparagus spear until it breaks, throwing out the end section. Spray with olive oil spray and grill until crisp tender. Cut the asparagus into 1/2 inch pieces on the angle. Sauté leeks and mushrooms until soft in butter until they are golden, add asparagus.
Spray a 9" × 13" pan with olive oil spray. Spread mozzarella and cheddar cheese on bottom of pan and top with vegetables. Whisk together eggs, milk, salt, pepper and fines herbs. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.

Per Serving : 259 Calories; 16g Fat (56.1% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 442mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

*combination of French chervil, parsley, chives and French tarragon

Food purchased from Leon's Gourmet Grocer