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.
Provided by KeriLou
Categories Savory Pies
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 106.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 14.2, Sodium 286.8, Carbohydrate 10.6, Fiber 1.4, Sugar 6.1, Protein 14.8
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