Archive for May, 2013


Ham and Asparagus Quiche
Serves 4| Hands-On Time: 15m| Total Time: 1hr 15m

Ingredients

Directions

  1. Heat oven to 325° F. In a medium bowl, beat the eggs, half-and-half, ¾ teaspoon salt, and ¼ teaspoon pepper until combined.
  2. Mix in the ham, asparagus, and Gruyère. Pour into the prebaked piecrust and bake until set, 50 to 60 minutes.
  3. Meanwhile, in a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens and tomatoes and toss to coat. Serve with the quiche.

Nutritional Information

  • Per Serving
  • Calories 652
  • Fat 45g
  • Sat Fat 19g
  • Cholesterol 287mg
  • Sodium 1,234mg
  • Protein 27g
  • Carbohydrate 36g
  • Sugar 6g
  • Fiber 4g
  • Iron 3mg
  • Calcium 376mg
Asparagus With Prosciutto Chips
Serves 4-8| Hands-On Time: 10m| Total Time: 20m

 

Ingredients

 

Directions

Nutritional Information

  • Per Serving
  • Calories 59Calories From Fat 46%
  • Fat 3g
  • Sat Fat 1g
  • Cholesterol 6mg
  • Sodium 350mg
  • Carbohydrate 4g
  • Fiber 2g
  • Sugar 2g
  • Protein 5g
  1. Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until crisped, 8 to 10 minutes. Transfer to a plate and let cool.
  2. Meanwhile, bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry.
  3. Cut the asparagus into 2-inch pieces. Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle over the asparagus.

By Sara Quessenberry , June, 2006

 

 

%d bloggers like this: