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Asparagus Cheese Quiche

The fluffy texture of this quiche practically melts in your mouth! The green asparagus and red tomatoes on top make this a natural for the holidays. —Sheryl Long, Lincolnton, North Carolina
  • Total Time
    Prep: 15 min. Bake: 25 min. + standing
  • Makes
    6 servings


  • 1/2 pound fresh asparagus, trimmed and halved lengthwise
  • 1 cup sour cream
  • 1 cup 4% cottage cheese
  • 2 large egg whites
  • 1 large egg
  • 2 tablespoons butter, melted
  • 5 tablespoons grated Parmesan cheese, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 plum tomato, sliced


  • In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Arrange half of the spears in a spoke pattern in a greased 9-in. pie plate.
  • In a blender, combine the sour cream, cottage cheese, egg whites, egg and butter; cover and process until smooth. Add 3 tablespoons Parmesan cheese, flour, baking powder and salt; cover and process until blended. Carefully pour over asparagus. Arrange remaining asparagus in a spoke pattern over the top. Sprinkle with remaining Parmesan cheese.
  • Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Garnish with tomato. Let stand for 10 minutes before slicing.
Nutrition Facts
1 piece: 216 calories, 14g fat (9g saturated fat), 84mg cholesterol, 433mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 11g protein.

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