Nutritional Info

Nutrition Facts

Serving Size 1 (197g)

Calories 483
Calories from Fat 221 (46%)
Amount Per Serving %DIV
Total Fat 24.5g 38%
Saturated Fat 10.9g 55%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 47.9mg 16%
Sodium 758.3mg 33%
Potassium 228.1mg 5%
Total Carbohydrate 47.9g 16%
Dietary Fiber 1.1g 4%
Sugars 23.3g
Protein 15.5g 31%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
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

There are not reviews for this recipe.

Send Recipe By Email

Asparagus Ricotta Quiche
Enter multiple addresses on separate lines or separate them with commas.