Recipe and photos courtesy of Reel Flavor
- 1 package (7.5 oz) Chebe Pizza Crust Mix
- 2 Tbsp oil
- 2 large eggs
- 4 Tbsp water
- 1 bunch asparagus
- 1 1/2 cups plain fat free Greek yogurt
- 3-4 sprigs fresh thyme
- 3 cloves pressed/minced garlic
- 1/2 red onion, thinly sliced into strips
- 1 Tbsp brown sugar
- 2 Tbsp olive oil
- salt & pepper to taste
- 3/4 cup shredded cheddar cheese
- 3 eggs
- handful shredded parmesan cheese
- cooking spray
In a large bowl, beat the 2 large eggs and 2 Tbsp of oil.
Mixing well with a fork, slowly add the Chebe Pizza Crust mix.
Add water. Mix as well as you can with a spoon, then knead the dough with your hands until it is smooth.
Place the pizza dough on a lightly oiled quiche pan or pie dish, and spread it out evenly with your hands, making sure to push dough up the sides of the dish.
Combine yogurt, garlic, thyme leaves and cheddar cheese in a bowl. Season with salt & pepper to taste. Set aside.
Slice onion and toss into saute pan with about 1 Tbsp olive oil and 1 Tbsp brown sugar. Cook until soft and caramelized.
Remove discolored ends of asparagus and discard.
Saute asparagus in 1 Tbsp olive oil until soft and cooked through. Season with a little salt and pepper.
Whisk eggs and caramelized onions into yogurt mixture.
Pour egg/yogurt mixture into dish.
Place cooked asparagus on top and then sprinkle with parmesan cheese.
Bake at 450F for about 30 minutes.
Recipe courtesy of Reel Flavor
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: