Before I get to the recipe, I want to share some new lactose free products that are now available and will expand the possibilities for not only what you can eat but also what dishes you can make. There is now lactose free cottage cheese as well as a variety of ice cream flavors. Kraft also has a new line of block cheeses which if you look for the very small print says 0% lactose and comes in cheddar, white cheddar, harvati, and asiago flavors.
Today's recipe would make a nice dinner with a soup or salad or brunch with a fruit salad. If you don't care for asparagus, leave it out or substitute it for a different vegetable.
Ham, Asparagus, Mushroom Quiche
1 refrigerated pie crust
1 box mushrooms
2 tblsp. stick margarine
3 tblsp. Marsala wine
1/3 cup asparagus tips
1 cup chopped ham
1/8 tsp. each salt and pepper
1 tsp. herbes de Provence
1 egg
1 cup egg substitute
1/3 cup lactose free milk
1 tblsp. instant dried minced onion
3 slices each Muenster and light Swiss lactose free cheese
Preheat oven to 450 degrees. Line the inside of a pie plate with pie crust and pierce with a fork to keep it from bubbling up when baking. Bake for 10 minutes or when it is starting to brown. Remove from oven and set aside. Reduce the oven temperature to 375 degrees.
Clean mushrooms. In a frying pan melt the margarine. Brown the mushrooms until the margarine and liquid is gone. Turn off the flame and pour in the wine. Turn the flame back on and simmer until the liquid is gone. Turn the flame off and set the mushrooms aside.
Cook asparagus tips in the microwave for one minute. In a mixing bowl mix the remaining imgredients except the sliced cheese. Add the mushrooms. Pour into the crust. Break up the cheese slices and sprinkle over the top.
Bake at 375 degrees for 45 minutes or until the center is set. If the crust edge is getting too brown make a foil collar around it to keep it from burning.
See you next time
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