Asparagus Quiche - alive magazine

Name: Asparagus Quiche - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil, divided; 3 sheets phyllo pastry; 1/3 cup (80 mL) shallots, minced; 1 1/2 Tbsp (22 mL) Dijon mustard; 2 lb (1 kg) fresh asparagus of medium thickness, trimmed and steamed or boiled; 2 large free-range eggs; 1/2 cup (125 mL) whole milk; 1/2 cup (125 mL) low-fat Greek yogourt; 1/4 tsp (1 mL) grated nutmeg; 1/4 tsp (1 mL) freshly ground black pepper; 1 cup (250 mL) Gruyere cheese, grated, divided

www.alive.com

This nutrient-dense quiche is made with phyllo pastry and a different mix of ingredients for a burst of flavour. 2 Tbsp (30 mL) extra-virgin olive oil…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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