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Asparagus And Tomato Quiche

recipe 30 min
Total 382 Kcal 14 g protein 40 g carbs 18 g fat

Ingredients for serving

  • 52.5 g Pie crust, cookie-type, prepared.. 0.25 x pie shell (9" dia) (210g)
  • 33.5 g Asparagus, raw 0.25 x cup (134g)
  • 22 g Egg, whole, raw, fresh 0.5 x medium (44g)
  • 37.3 g Tomatoes, red, ripe, raw, year .. 0.25 x cup cherry tomatoes (149g)
  • 28.3 g Cheese, low fat, cheddar or .. 0.25 x cup, shredded (113g)
  • 30.8 g Milk, reduced fat, fluid, 2% .. 0.13 x cup (246g)
  • 3 g Sour cream, reduced fat 0.25 x tablespoon (12g)
  • 0.1 g Salt, table 0.25 x dash (0.4g)
  • 1.7 g Spices, pepper, black 0.25 x tbsp, ground (6.9g)

Instructions

  • Preheat the oven to 375 degree F (190 degree C).
  • Blanch the asparagus in boiling water for 1 minute. Drain and keep aside.
  • Place the pie crust in a baking pan and sprinkle cheese evenly. Top with asparagus and tomatoes.
  • In a bowl whisk together, eggs, milk, sour cream, salt and pepper. Pour this mixture over the pie crust.
  • Bake in the oven for about 40 minutes until a knife inserted near the center comes out clean.
  • Let it stand for 5 minutes before cutting the wedges.
  • Serve warm.