Easter is quickly approaching, and that means you might be trying to think of a great dish to serve for an Easter breakfast or brunch. There are so many options.
In this House Works, Chef Judy Gilliard joins us in the kitchen with a fantastic quiche that would be perfect for your family or for your guests.
Chef Judy Gilliard
1 pound asparagus
Olive oil spray
1 tablespoon butter
1/4 cup leeks, thinly sliced
1/2 cup mushrooms, sliced 1/4" thick
1/2 cup mozzarella cheese, part skim milk
1/4 cup cheddar cheese
12 medium eggs
2 cups milk, 1% lowfat
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon fines herbs*
Preheat oven to 325º degrees F. Bend each asparagus until it breaks, throwing out the end section. Spray the pan with olive oil and grill until crisp and tender. Cut the asparagus in 1/2 inch pieces on the angle. Sauté leeks and mushrooms until soft in butter until they are golden. Add asparagus.
With olive oil, spray a 9" × 13" pan. Spread mozzarella and cheddar cheese on bottom of pan and top with vegetables.
Whisk together eggs, milk, salt, pepper and fines herbs. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.
Per Serving : 259 Calories; 16g Fat (56.1% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 442mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.
*Combination of French chervil, parsley, chives and French tarragon.