Nutritional Info

Nutrition Facts

Serving Size 1 (82g)

Calories 113
Calories from Fat 38 (34%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 2.7g 14%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 15.3mg 5%
Sodium 399.6mg 17%
Potassium 117.8mg 3%
Total Carbohydrate 11.8g 4%
Dietary Fiber 0.3g 1%
Sugars 3g
Protein 6.4g 13%

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Recipe Description
My version of this quiche is lower in fat and cholesterol than the traditional recipe but it's just as delicious! Cook's Tip: Be sure to place the pie pan on a cookie sheet when it bakes so that the crust cooks through.
Prep time
10 min
Cook time
45 min
Ready In
55 min


Serves Tool

Serves To:USMetric
10 Ounce(oz)  asparagus tips
1   9-inch pie crust
1 Cup(c)  part-skim ricotta cheese or low-fat cottage cheese
1 Cup(c)  plain low-fat yogurt
2   large eggs
1/3 Cup(c)  parmesan cheese, grated
1/3 Cup(c)  scallions chopped
1 Clove(clv)  garlic, minced
1/3 Cup(c)  all-purpose flour
2 Teaspoon(t)  baking powder
2 Teaspoon(t)  dijon mustard
1/2 Teaspoon(t)  salt
1/8 Teaspoon(t)  ground red pepper (cayenne)


Preheat the oven to 350 F. Arrange the asparagus in a single layer in the pie crust.

Whirl the ricotta cheese, yogurt, eggs, half the parmesan cheese, the scallions, garlic, flour, baking powder, mustard, salt, and red pepper in a food processor or an electic blender at high speed until smooth-about 10 seconds.

Pour over the asparagus, then sprinkle with the remaining parmesan cheese. Cover with foil, place on a cookie sheet, and bake for 30 minutes. Remove the foil and bake another 15 minutes more.

Additional notes

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Asparagus Ricotta Quiche
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