Asparagus and Onion Quiche

I love France. In loving France, I also keep a very special place in my heart for quiche.

Vegetables, sometimes meats, cheeses, and eggs living in versatile breakfast/brunch/lunch/dinner harmony within a buttery, flaky pie crust.

Really, could anything be better?

I bring you the...

Asparagus and Onion Quiche

Ingredients:

3/4 lbs Asparagus, cut into 1 inch pieces

2 Yellow Onions, cut into slices

1 clove Garlic, minced

2-3 tablespoons Olive Oil

1/3 cup Fat Free Skim Milk

1/4 cup Light Miracle Whip or Mayonnaise

4 oz Neufchatal or Cream Cheese, softened

4 oz Reduced Fat Italian Blend shredded cheese

1/8th cup Shredded Parmesan cheese

4 eggs

1 refrigerated Pie Crust (or homemade pie crust)

Directions:

Preheat oven to 375 degrees Fahrenheit.

Saute onions, asparagus, and garlic over medium-high heat in olive oil for approximately 10 minutes, or until onions begin to carmelize. Remove from heat.

When oven is heated, put pie crust (in pie plate) in oven and bake for approximately 10 minutes, or until it begins getting just slightly golden and crusty in the middle. Remove pie crust from oven.

Combine milk, Miracle Whip, eggs, and Neufchatal in a medium bowl.

Mix in vegetables, Italian blend shredded cheese, and shredded Parmesan cheese.

Transfer to pie crust and spread out.

Return to oven and bake for 50 minutes.

Check on quiche after 35 - 40 minutes of baking have passed - when edges turn golden brown, cover with aluminum foil for remainder of baking time to avoid burning.

After quiche has baked for 50 minutes, or is firm and golden in the middle, remove from oven. Let stand at least 10 minutes before slicing.

The neufchatal can be a bit overwhelming if you don't spread it out well when you're transferring the mixture into the pie crust, so be sure that you make it fairly even, otherwise you'll have big chunks of neufchatal and, as my boyfriend stated, "So.... is this a cheesecake quiche?" Not good.

Serve with a garden salad, croissants - keeping with the french theme, and white wine.

Enjoy!

Bon appétit,

Gabriella