Asparagus Quiche with Parmesan Chia Crust

Real men DO eat quiche! 

Crust:

1 cup flour
1/2 cup butter or marg
1 tbsp chia seeds
1/2 tsp salt
1 tbsp parmesan
Cooking spray

Filling:

3 oz feta
1 heaping tbsp cream cheese
1 clove garlic
2" cut from each of 12-14 asparagus stems
1 green onion, sliced
1/4 tsp salt
1/4 tsp pepper
4 eggs
1 cup 10% cream
1/2 cup milk
Handful fresh chopped parsley
1 cup shredded cheese
12-14 asparagus spears
8 grape tomatoes, halved
3/4 cup chopped cooked ham


In a food processor add cream cheese, feta, garlic, green onion, 2" cut from each asparagus stem, salt and pepper. Process until blended but not smooth, like this.

Add eggs, milk and cream. Pour into a large bowl and fold in parsley, ham and shredded cheese.

Prepare a 9" baking dish or pie plate with cooking oil. Mix the crust ingredients together using a pastry blender and press into baking dish. Bake 375 F for 10 minutes

Microwave asparagus spears standing in 1" of water on high for 50-60 seconds.

Pour egg mixture into prepared crust. Top with asparagus spears and tomatoes. Ready for the oven.

Bake at 350F for 45 minutes.

Cool 15 minutes before cutting.

The crust has a shortbread quality that held together well while still being tender.