Crustless Asparagus Scallops Quiche
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 6-8
Ingredients
- 1⁄2 lb asparagus
- 1 cup canned miniature corn cobs, drained
- 1⁄4 cup instant potato flakes
- 1 cup chopped green onions or 1 cup scallion, 6-8
- 1⁄2 lb scallops, 1/4 in. slices if large
- 1⁄2 lb light jarlsberg cheese, shredded
- 6 large egg whites
- 1 cup evaporated skim milk
- 2 teaspoons soy sauce
- 1⁄2 teaspoon pepper
Directions
- Preheat oven to 350 deg.
- Snap tips off asparagus. Cut off & discard any woody ends.
- Chop spears in 1/4 inches slices.
- Plunge, with tops, into boiling water 3 minute.
- Drain.
- Oil spray 9" pie plate.
- Line with half the asparagus and half corn.
- Cover with potato flakes then the onion.
- Arrange scallops on top, about an inch from the rim.
- Sprinkle on half the cheese.
- Whisk egg whites. Whisk in milk, soy sauce, and pepper.
- Pour half the egg mixture into pie.
- Top with remaining asparagus, corn, & cheese. Pat down.
- Pour on remaining egg mixture. Bake 40-45 minutes.
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