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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.