Asparagus Ham Quiche

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces

1 cup, finely chopped ham

1 small finely chopped onion

2 (8 inch) unbaked pie shells

1 egg white, slightly beaten

2 cups shredded reduced fat cheddar cheese

4 large eggs

1 container (5.3 ounces) plain Greek yogurt

1/3 cup 1% milk

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

Yield:

16 slices

Directions:

Preheat oven to 400 F. Place asparagus in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, about 4-6 minutes. Drain and cool. Place ham and onion in a nonstick skillet and cook over medium heat until lightly browned. Brush pie shells with beaten egg white. Spoon the ham, onion and asparagus into pie shells, dividing evenly between the 2 shells. Sprinkle 1 cup shredded cheese over the mixture in each shell. In a separate bowl, beat together eggs, yogurt, milk, nutmeg, salt and pepper. Pour egg mixture over the top of the cheese, dividing evenly between the 2 shells. Bake uncovered in a preheated oven until firm 25-30 minutes. Allow to cool approximately 20 minutes before cutting.