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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°. | 2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. | 3. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake for 7 minutes; cool on a wire rack. | 4. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 5-inch pieces. Steam asparagus, covered, 5 minutes or until tender. Rinse under cold water. Drain well; set aside. | 5. Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well. Pour into prepared crust. Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips. | 6. Bake tart at 375° for 35 minutes or until a knife inserted near center of tart comes out clean. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
greek baking powder pie crust	1			-	-	-	-
cooking spray				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
egg white	2			34.32	0.4818	7.194	0.1122
asparagus	1	lb		90.7186	17.5994	9.979	0.5443
milk	3/4	cup	skim	414.0	9.972000000000001	4.122	42.912
gruyere	1/4	cup	shredded	136.29	0.1188	9.8373	10.6722
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876
nonfat milk powder	2	tablespoons		-	-	-	-
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.