Zesty Cheddar Asparagus Quiche

1 tablespoon plain dry bread crumbs
8 oz. small all purpose potatoes peeled and sliced very thinly
1 lb. asparagus trimmed
1/2 teaspoon salt
3/4 cup shredded reduced fat sharp cheddar cheese
3 scallions sliced
1 can (12oz) evaporated fat free milk
1/2 cup fat free egg substitute
1 large egg
2 teaspoons margarine-melted
1 teaspoon dry mustard
1/4 teaspoon ground black pepper

Preheat oven to 400*. Coat 9-inch pie plate with non stick cooking spray and sprinkle with bread crumbs. Beginning in centre, arrange potato slices in slightly overlapping circles up to rim. Lightly coat with non stick cooking spray and press down gently. Bake 10 minutes.

Set 8-12 asparagus spears aside. Cut remaining spears into 1-inch pieces.

Sprinkle potato crust with 1/4 tsp salt and 1/4 cup cheese. Cover with asparagus pieces, hen sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.

Beat evaporated milk, egg substitute, egg, margarine, mustard, pepper, and remaining salt in medium bowl. Pour into pie pan and sprinkle wit remaining cheese. Bake until knife inserted in centre comes out clean, about 35 minutes.

Donna