Have any turkey leftovers? This recipe is perfect.
1/2 small yellow onion; thinly sliced
1/2 red bell pepper; cored, seeded and thinly sliced
1 tablespoon olive oil
Salt and pepper; to taste
1/2 pound asparagus trimmed and cut into 2-inch pieces
1 cup cooked turkey or chicken; chopped or shredded
3 eggs
2 egg whites
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 cup lowfat milk
1 (9-inch) pie crust in pie pan
2 ounces blue cheese; such as Danish or Point Reyes, crumbled
Preheat the oven to 425°F.
Toss onions, bell peppers, oil, salt and pepper together on a large baking sheet. Roast until just tender, about 10 minutes. Add asparagus, toss well and roast until vegetables are golden brown and tender, 15 to 20 minutes more. Add turkey, toss well and set aside.
Mix eggs, egg whites, flour, baking powder, milk, salt and pepper together in a medium bowl. Arrange vegetable mixture in pie crust, then pour egg mixture over the top. Scatter cheese over egg mixture and bake until golden brown and cooked through, about 45 minutes. (Tent with foil if top gets too dark before quiche is cooked through). Set aside to cool for 10 minutes before slicing and serving.
makes 6 Servings