Greek Asparagus Tart
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (10 inch) pie crusts (see Greek Baking Powder Pie Crust)
- cooking spray
- 2 large eggs
- 2 large egg whites
- 1 lb fresh asparagus
- 3⁄4 cup skim milk
- 1⁄4 cup shredded gruyere or 1/4 cup swiss cheese
- 1⁄4 cup finely grated fresh parmesan cheese
- 1⁄4 cup chopped fresh chives
- 2 tablespoons nonfat dry milk powder
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Preheat oven to 375°.
- Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray.
- Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake for 7 minutes; cool on a wire rack.
- Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 5-inch pieces. Steam asparagus, covered, 5 minutes or until tender. Rinse under cold water. Drain well; set aside.
- Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well. Pour into prepared crust. Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips.
- Bake tart at 375° for 35 minutes or until a knife inserted near center of tart comes out clean.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was really quite nice. I added some spring onions instead of the chives, and oven-roasted the asparagus. The crust is different, but it's nice and crispy - my 3-year-old was able to pick it up and eat like a slice of pizza. I will definitely make this again, with whatever vegetables I have on hand.
Tweaks
-
This was really quite nice. I added some spring onions instead of the chives, and oven-roasted the asparagus. The crust is different, but it's nice and crispy - my 3-year-old was able to pick it up and eat like a slice of pizza. I will definitely make this again, with whatever vegetables I have on hand.
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>