Greek Asparagus Tart

• 1 (10 inch) pie crusts (see Greek Baking Powder Pie Crust)
• cooking spray
• 2 large eggs
• 2 large egg whites
• 1 lb fresh asparagus
• 34 cup skim milk
• 14 cup shredded gruyere or 14 cup swiss cheese
• 14 cup finely grated fresh parmesan cheese
• 14 cup chopped fresh chives
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon chopped fresh thyme or 14 teaspoon dried thyme
• 14 teaspoon salt
• 14 teaspoon pepper

1. Preheat oven to 375.
2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray.
3. Combine eggs and egg whites in a medium bowl; beat well with a whisk.
4. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside.
5. Bake for 7 minutes; cool on a wire rack.
6. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired.
7. Cut asparagus into 5-inch pieces.
8. Steam asparagus, covered, 5 minutes or until tender.
9. Rinse under cold water.
10. Drain well; set aside.
11. Add skim milk and remaining ingredients to remaining egg mixture in bowl, and beat well.
12. Pour into prepared crust.
13. Arrange steamed asparagus spokelike in egg mixture, alternating stems and tips.
14. Bake tart at 375 for 35 minutes or until a knife inserted near center of tart comes out clean.

baking powder pie crust, cooking spray, eggs, egg whites, fresh asparagus, milk, gruyere, parmesan cheese, fresh chives, nonfat dry milk, thyme, salt, pepper

Taken from www.food.com/recipe/greek-asparagus-tart-170627 (may not work)