Crustless Asparagus Scallops Quiche
"Old newspaper recipe - low fat (5 grams per serving), perfect for a special brunch or supper. Serve a green salad as an accompaniment."
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6-8
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
- Preheat oven to 350 deg.
- Snap tips off asparagus. Cut off & discard any woody ends.
- Chop spears in 1/4 inches slices.
- Plunge, with tops, into boiling water 3 minute.
- Drain.
- Oil spray 9" pie plate.
- Line with half the asparagus and half corn.
- Cover with potato flakes then the onion.
- Arrange scallops on top, about an inch from the rim.
- Sprinkle on half the cheese.
- Whisk egg whites. Whisk in milk, soy sauce, and pepper.
- Pour half the egg mixture into pie.
- Top with remaining asparagus, corn, & cheese. Pat down.
- Pour on remaining egg mixture. Bake 40-45 minutes.
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Reviews
-
The pricey list of ingredients notwithstanding, there is too much going on in this quiche for my family's taste. We like asparagus, we like scalops and we like the jarlsburg cheese - but together in one dish, it was just too much. We will continue to enjoy our scallops with a side of fresh asparagus.
RECIPE SUBMITTED BY
I enjoy reading, surfing the web, cooking, & listening to music.
I hate housework & yardwork, so if you're decadently wealthy and in search of a soulmate, by all means contact me. While the hired help takes care of the dull stuff, we can cook together, et. al.
