Asparagus Quiche with Bisquick Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Haslett
A go-to pantry product becomes tender pie crust in snap, and this dish's eggy filling is easy enough to throw together for breakfast, brunch, lunch, or dinner.
Ingredients
- 1 1/2 c. Bisquick
- 2 tbsp. all-purpose flour
- 4 tbsp. unsalted butter, cold, cut into cubes
- 2 tbsp. shortening (Crisco), cold, cut into cubes
- 3-4 tbsp. ice water (as needed)
Instructions
- Combine Bisquick and flour in a large bowl. Cut in butter and shortening with a fork or pastry blender until the mixture begins to clump together.
- One tablespoon at a time, at the ice water, incorporating thoroughly between each tablespoon and using only enough to bring the dough together. Form dough into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes before baking.
- Preheat oven to 350 degrees F. Roll pie crust out into a circle and transfer to a 9-inch pie dish, pinching cracks or gaps together as needed and pressing it evenly into the pan.
- Make the filling: Whisk eggs and egg white together, then add the cream, salt, pepper, nutmeg, ricotta, and Parmesan and whisk to combine. Pour filling into crust, then gently place asparagus pieces in a circular formation around the top of the quiche.
- Cover the crust edges with aluminum foil and carefully transfer pie plate to oven. Bake about 30 minutes, then remove foil and bake another 5-10 minutes, until filling is set and crust is lightly browned. Let cool at least 15-20 minutes before slicing and serving.
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