(Don't forget to check out my WP clone - with the relay coming up, I have posts schedules that I won't be able to re-blog here: wp.me/p1N36Q-5X
Another victory from the Stop and Shop recipe database! Just like the rice timbales and salsa I made from a recipe I found in the grocery store's magazine last week, Stop and Shop's Crustless Asparagus Mini Quiches were AWESOME. The best part is I have more for leftovers later on this week! Since I had all of the ingredients on hand from my recent trip to the Farmer's Market with my mom, I couldn't wait to cook these up. And for once, I think they came out looking kind of pretty:
I recruited the husband to help with the chopping, which cut my prep time down to 10 minutes. Would have been less, but he needed a lesson on how to chop a pepper.
2 cups asparagus, ends trimmed and chopped
1 can (12 oz) evaporated skim milk
3 large eggs, beaten
2 tablespoons soy flour
1/4 teaspoon ground black pepper
2 cups reduced fat shredded cheddar cheese
1/2 cup red bell pepper, chopped
1. Preheat the oven to 350. Spray 12 cup muffin tin with cooking spray.
2. Blanch asparagus by placing in a pot of boiling water for 1-2 minutes. Remove from water and set aside.
3. Whisk evaporated milk, eggs, flour, and black pepper in medium bowl until blended. Stir in asparagus, cheese, and bell pepper.
4. Spoon 1/3 cup of mixture into each muffin cup, filling almost to the top. Bake for 25 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pan 15 minutes before serving.
These obviously make 12 servings - I ate three for dinner with a side of fresh honeydew melon and was really satisfied. Ok, and a glass of Layer Cake Malbec. Delish.
You can really swap out whatever veggie you want here! I also used orange and yellow bell peppers. Does color really matter?
- Calories: 85
- Carbs: 6g
- Fat: 3g
- Protein: 9g