Elegant Asparagus & Quiche Wrap with Spiced Tomato Jam

Ingredients

Quiche Wrap:

2

EGG Bakes! Spinach, Ricotta and Caramelized Onion Quiche

1/4 cup

tomato or fig jam, divided

2

large flour tortillas (10-inch/25 cm)

1/2 cup / 125 ml

cubed, chilled Brie cheese, divided

8 spears

roasted or grilled asparagus (see tip)

1/2 cup / 125 ml

baby arugula

Spiced Tomato Jam:

2 pound / 1 kg

ripe tomatoes, cored and coarsely chopped

3/4 cup / 175 ml

brown sugar

3 tbsp / 45 ml

cider vinegar

2

garlic cloves, minced

1 tsp / 5 ml

each salt and ginger

1/2 tsp / 2 ml

each ground coriander and cumin

1/4 tsp / 1 ml

ground cloves

Directions

1. Spiced Tomato Jam: Combine all ingredients in a heavy saucepan; bring to a boil, stirring often. Reduce heat; boil gently, stirring occasionally, for 1 to 1 1/2 hours or until mixture has jam-like consistency. Cool and reserve in an airtight glass jar in the refrigerator for up to 1 month. Makes about 2 cups (500 mL).

2. Quiche Wrap: Microwave Egg Bakes! Quiches on High for 90 seconds each. Cut in half.

3. Spread each tortilla with 2 tbsp (30 ml) Spiced Tomato Jam and top with 2 tbsp (30 ml) cubed cheese. Arrange two quiche halves down centre of each wrap; top with an equal portion of asparagus, remaining cheese and arugula. Fold to enclose.

4. Toast wraps in a large, nonstick skillet turning once, for 2 to 3 minutes or until cheese is melted and tortilla is golden.

Tips

1. For roasted or grilled asparagus: Toss asparagus with oil, salt and pepper and roast at 400°F (200°C) for 15 minutes or until tender-crisp. Alternately, grill over medium heat for 8 to 10 minutes or until marked and tender.

2. Replace the Spinach, Ricotta & Caramelized Onion Quiche with Egg Bakes! Garden Vegetable Quiche flavour.

3. Used a commercially prepared tomato jam or fig jam instead of homemade Spiced Tomato Jam.

4. Leftover Spiced Tomato Jam can be used on sandwiches, omelettes or served with grilled or roasted meats.