Artichoke and Fresh Asparagus Quiche
Castle Marne B&B
Denver, CO
1 pie shell, baked
8 oz. low-fat cream cheese
1 cup skim milk
4 eggs
1 1/2 cups grated Monterey Jack
1 cup fresh asparagus, stalks and tips, broken into 1 1/2" pieces
1 cup cut-up artichoke hearts
Blanched asparagus stalks, for garnish
Bake pie shell until slightly brown. Mix the next 6 ingredients, and pour into
pie shell.
Bake at 350 degrees for approximately 20-30 minutes until firm and golden brown.
Garnish with asparagus spears. Makes 4-5 servings.