This brunch casserole is just as enjoyable as a quiche yet much lower in fat.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 1996
MethodIn nonstick skillet, melt butter over medium-high heat; cook onions for 5 minutes. Add mushrooms; cook, stirring, for about 8 minutes or until lightly browned. Sprinkle with flour; cook, stirring, for 1 minute. Remove from heat.
Meanwhile, snap ends off asparagus; cut into 1-inch (2.5 cm) pieces. In pot of boiling salted water, cook asparagus for about 3 minutes, or until tender-crisp; drain. Refresh under cold running water, drain again.
In bowl, beat eggs lightly; whisk in milk, mustard, salt, cayenne and nutmeg; add onion mixture, asparagus and half of the cheese. Pour into greased 11 x 7-inch (2 L) baking dish. Smooth top with back of spoon. Sprinkle with remaining cheese. Bake in 350ºF (180ºC) oven for 50 to 60 minutes or until just set. Broil for 2 minutes. Makes 8 servings.
Nutritional facts Per serving: about
- Protein 11 g
- Calories 160.0
- Total carbohydrate 13 g