A Spokesman-Review reader from Pablo, Montana, recently wrote to Too Many Cooks trying to locate a favorite asparagus quiche recipe from the mid 1990s.

After consulting newspaper clippings, microfiche, the internal online archives, even Google, we think we have found what she was missing.

The Associated Press story from spring 1996 features a low-fat, crustless quiche made with asparagus, scallops, cheese and scallions.

For best results, the story recommends, buy purple-tinged, tight-budded spears, peel the stalks and cook the same day the vegetable is purchased. Avoid any stalk with a large woody white base.

When preparing asparagus, the story also recommends, peel the stalk using a small, sharp paring knife to cut under the thicker skin at the base of the stalk. Work toward the tip, making the cut shallower as you progress upward.

Serve the quiche alongside a green salad for brunch or supper - or any springtime meal.

Here’s the AP recipe from March/April 1996:

Crustless Aspargus Quiche

1/2 pound asparagus

1 cup canned miniature corn, drained

1/4 cup instant potato flakes

1 cup chopped green onions or scallions (6 to 8)

1/2 pound scallops (in 1/2-inch slices if using larger sea scallops)

1/2 pound (2 cups) Jarlsberg light cheese, shredded

6 large egg whites

1 cup evaporated skim milk

2 teaspoons soy sauce

1/2 teaspoon pepper

Preheat oven to 350 degrees. Snap tips off asparagus; cut off and discard any woody ends. Chop spears in 1/2-inch slices and plunge, with tops, into boiling water for 3 minutes; drain. Oil spray a 9-inch glass pie plate. Line with half the asparagus and half the corn. Cover with potato flakes, then with 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 and cheese. Pat down. Pour on remaining egg mixture. Bake 40 to 45 minutes. Serve with a green salad.

Yield: 6 to 8 servings.

Nutrition facts per serving: 205 calories, 134 mg calcium, 22 g protein, 5 g fat, 440 mg sodium.

 

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