INGREDIENTS
- 1 pound fresh asparagus, trimmed and cut into ½ inch pieces
- 1 cup, finely chopped ham
- 1 small finely chopped onion
- 2 (8 inch) unbaked pie shells
- 1 egg white, slightly beaten
- 2 cups shredded reduced fat cheddar cheese
- 4 large eggs
- 1 container (5.3 ounces) plain Greek yogurt
- ⅓ cup 1% milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon pepper
DIRECTIONS
- Preheat oven to 400º F.
- Place asparagus in a steamer over inch of boiling water and cover.
- Cook until tender but still firm, about 4–6 minutes.
- Drain and cool.
- Place ham and onion in a nonstick skillet and cook over medium heat until lightly browned.
- Brush pie shells with beaten egg white.
- Spoon the ham, onion and asparagus into pie shells.
- Sprinkle 1 cup shredded cheese over the mixture in each shell.
- In a separate bowl, beat together eggs, yogurt, milk, nutmeg, salt and pepper.
- Pour egg mixture over the top of the cheese, dividing evenly between the 2 shells.
- Bake uncovered in a preheated oven until firm, 25–30 minutes.
- Allow to cool approximately 20 minutes before cutting.
Yield: 16 slices
Nutritional Analysis: 200 calories, 11 g fat, 4.5 g saturated fat, 56 mg cholesterol, 370 mg sodium, 14 g carbohydrate, 1g fiber 3 g sugars, 10 g protein.