Preparation time
15 minutes
Ready in
1 hour
Makes
6 to 8 servings
Ingredients
- 10 to 12 stalks Ontario Asparagus (approx 2 cups/500 mL)
- 1 whole wheat baguette (325 g approx)
- 1 cup (250 mL) finely diced maple ham
- 2 cups (500 mL) shredded light cheese (Havarti, Swiss, Parmesan, Cheddar, Friulano or a blend)
- 1/4 cup (50 mL) finely chopped green onion
- 3 Ontario Eggs
- 3 Ontario Egg Whites
- 2-1/2 cups (625 mL) 1% Ontario Milk
- 1 tbsp (15 mL) Dijon mustard
- 1/4 tsp (1mL) each salt and pepper
- 2 tbsp (25 mL) grated Parmesan cheese (optional)
Instructions
Wash and trim asparagus. Place in shallow heatproof dish and cover with boiling water for 2 minutes. Drain and rinse under cold water. Chop remaining stalks into 1-inch (2.5 cm) pieces to make about 2 cups (500 mL).
Cut or tear baguette into cubes; spread in greased 13- x 9-inch (3 L) baking dish. Evenly spread chopped asparagus, ham and shredded cheese in dish; sprinkle with green onions.
In bowl, beat eggs with egg whites. Add milk, mustard, salt and pepper; pour over bread mixture, pressing and smoothing top. Cover and refrigerate for at least 4 hours and for up to 12 hours. Sprinkle with Parmesan cheese (if using). Bake in 350°F (180°C) oven for 1 hour or until golden. Let stand for 10 minutes before serving.
Nutritional Information
When recipe serves 8:
- Protein: 21.0 grams
- Fat: 10.0 grams
- Carbohydrates: 28.0 grams
- Calories: 286
- Fibre: 3.5 grams