Crustless Asparagus Scallops Quiche |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Old newspaper recipe - low fat (5 grams per serving), perfect for a special brunch or supper. Serve a green salad as an accompaniment. Ingredients:
1/2 lb asparagus |
1 cup canned miniature corn cobs, drained |
1/4 cup instant potato flakes |
1 cup chopped green onions or 1 cup scallion, 6-8 |
1/2 lb scallops, 1/4 in. slices if large |
1/2 lb light jarlsberg cheese, shredded |
6 large egg whites |
1 cup evaporated skim milk |
2 teaspoons soy sauce |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350 deg.
2. Snap tips off asparagus. Cut off & discard any woody ends.
3. Chop spears in 1/4 inches slices.
4. Plunge, with tops, into boiling water 3 minute.
5. Drain.
6. Oil spray 9 pie plate.
7. Line with half the asparagus and half corn.
8. Cover with potato flakes then the onion.
9. Arrange scallops on top, about an inch from the rim.
10. Sprinkle on half the cheese.
11. Whisk egg whites. Whisk in milk, soy sauce, and pepper.
12. Pour half the egg mixture into pie.
13. Top with remaining asparagus, corn, & cheese. Pat down.
14. Pour on remaining egg mixture. Bake 40-45 minutes.
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