Bob and I are senior citizens and eat small portions of meat. I like to eat beef once or twice a week and love Laura's Lean Beef and recipes. This is one of those recipes. I made the pastry in a 7 inch pizza pan, using whole wheat pastry flour and Earth Balance Buttery Spread as the shortening. I cut the recipe down to 2 eggs and had to discard some of the egg/milk mixture. (Should have used a deep dish pizza pan). I baked the shell and quiche in the toaster oven and the filling was baked in less than 15 minutes. Here's my version:
1/2 cup whole wheat pastry flour
3 Tbsp. Earth Balance Buttery Spread
1 1/2 Tbsp. cold water
Cut shortening into dry ingredients. Sprinkle in water, mixing until flour is moistened. Gather dough into ball; flatten and roll. Place in pizza pan and pinch the edges. Prick bottom with fork. Bake at 425 for 8 minutes.
4 oz. lean ground beef
1 clove garlic
1 orange sweet pepper, diced
Heat small amount of olive oil in a small skillet. Sautee garlic and pepper. Add lean ground beef. Brown and crumble. Place in bottom of pre-baked pie shell.
4 oz. cooked asparagus, cut in 1/2 inch pieces. Reserve 3 spears for garnish.
Add cut asparagus to pan.
1/2 cup skim milk
Pour into pan. Sprinkle with dill. Arrange 3 spear garnish.
1 oz. shredded Swiss cheese
Sprinkle on top of quiche.
Bake at 400 degrees for 15 minutes or until eggs are set.
Served with fresh corn on the cob (we shared 1 ear, cut off the cob) tropical fruit cup, sliced grape tomatoes and skim milk.