No-Crust Chicken-Asparagus Quiche

2 cups cut asparagus (1" pieces)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 freshly ground black pepper
8 oz skinless, bonelsess chicken breast, cut into 1/2" pieces
2 tsp vegetable oil
1/2 cup finely chopped red bell pepper
1/2 cup chopped onion
1 cup skim milk
3 eggs
4.5 oz reduced-fat cheddar cheese - grated

Pre heat oven to 350. Spray 8" pie plate with non-stick cooking spray.

In large pot of boiling water, cook asparagus 3 minutes until just tender. Drain, discarding liquid; rinse with cold water. Drain again; set aside 6 asparagus tips to garnish.

On sheet of wax paper or paper plate, combine flour, salt, black & red peppers; add chicken turning to coat evenly.

In large non-stick skillet, heat 1 tsp of the oil, add chicken, reserving any remaining flour mixture. Cook over medium-high heat, stirring constantly, 4-5 minutes until chicken is no longer pink. Remove chicken from skillet; set aside.

In same skillet, heat remaining 1 tsp of oil; add bell pepper, onion and reserved flour mixture. Cook over medium-high heat stirring constantly, 5 minutes until vegetables are softened. Remove vegetable mixture from skillet; set aside.

In medium bowl, with wire whisk, combine milk and eggs, blending until mixture is frothy; stir in cheese, asparagus, chicken & vegetable mixture. Pour mixture into prepared pie plate; bake 40 minutes, until knif inserted in center comes out clean.

Arrange reserved asparagus tips like spokes of a wheel onto center of quiche. Let stand 5 minutes. Cut into 6 equal wedges.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MISSDIANE1.