Crustless Asparagus Quiche

Makes 4 Servings

Ingredients:

½ cup minced celery
2 T minced Shallot or onion
18 asparagus spears, blanched and cut into 1 inch pieces
6 eggs
1 cup lowfat milk
½ cup plain low fat yogurt
¼ pound gruyere or another type of cheese, shredded and divided
2 T chopped Italian parsley
¼ t each salt and red pepper
1 T plus 1 t grated parmesan cheese

What to do?

Preheat oven to 350 degrees. Spray non stick skillet with non stick cooking spray; add celery and shallot (or onion) and cook over medium heat, stirring occasionally, until softened, about 2 minutes. Add asparagus and cook, stirring occasionally, 1 minute longer. Spray 9 inch pie plate with non stick cooking spray and arrange vegatables in plate. Set aside and let cool. In medium bowl, beat together eggs, milk, yogurt, 3 ounces of gruyere cheese, the parsley, salt, and pepper and pour into pie plate. Combining remaining cheese; sprinkle over quiche. Bake for 35 minutes (until a knife inserted in centre comes out clean).