Crustless Asparagus & Chicken Quiche

          I'm often looking for ways to cut back on calories & carbohydrates - two things that I usually over-consume :) So for breakfast last week, I made a crustless asparagus & chicken quiche ahead of time, and had leftovers for breakfast each day. It was satisfying & delicious and you didn't miss the crust at all. I served it will sliced fresh tomato, but you could also serve it with fresh fruit or baked beans.

Ingredients:

4 eggs

1 cup egg whites

1 cup full-fat milk or light cream (don't use skim milk or it will be watery)

2 cups cooked, cubed chicken

1 cup cooked, diced asparagus

1 small diced onion

1 cup shredded cheese (I used light mozzarella)

1 tsp ground black pepper

1/4 tsp nutmeg

Directions:

1) Preheat oven to 375 F. Spray a 9" pie pan with Pam or another non-stick spray.

2) Put chicken, asparagus & onion in bottom of pie plate. Sprinkle with cheese.

3) Combine eggs, egg whites, milk, pepper & nutmeg. Pour into pie pan, mixture should come about 1/8 inch from the top. 

4) Bake in oven for approximately 45 minutes, until centre is cooked. Remove from oven and let stand about 5 minutes before serving.