Friday, April 30, 2010

Tortilla Crusted Goat Cheese & Asparagus Quiche

This recipe was in the Everyday with Rachael Ray Magazine. It was very good.


Four 7-inch whole wheat tortillas( I used Ezekiel wraps)
 10 asparagus stalks, trimmed and cut into 1-inch pieces
 2 tablespoons extra-virgin olive oil
 1/2 red onion, finely chopped( I used a yellow onion)
 4 ounces sliced mushrooms (about 1 1/2 cups)
Salt and pepper
 One 4-ounce log goat cheese
 3 eggs
 1/2 cup plain yogurt, preferably

( I used Dannanon full fat plain)



Roast the unused asparagus alongside the quiche for 15 minutes and refrigerate to keep on hand as a healthy snack.

Directions:Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.



Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.



In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before serving.

No comments: