Asparagus is sautéed until tender and flavored with young green garlic, which is milder and sweeter than it after reaching maturity. This ricotta quiche is great for groups and healthier without the crust. This recipe comes to us from Colleen of Foodie Tots.
Serves 6
- a little oil or cooking spray, for the baking dish and skillet
- 2 cups asparagus, chopped bite size
2 stalks green garlic, chopped - or
- 2 cloves garlic and 2 scallion, chopped & mixed
- salt and pepper, to taste
4 large eggs - 1 cup nonfat milk
- 1 cup low fat ricotta cheese
Preheat the oven to 375 degrees F. Prepare an 8-inch square baking dish with a light coating of oil or cooking spray. Prepare a skillet with another light coating of oil or cooking spray.
Place the prepared skillet over medium-high heat. Sauté the asparagus, stirring once or twice, for 5-7 minutes, or until the asparagus has just started to brown.
Add the green garlic or garlic and scallion to the skillet and cook 2-3 minutes more, or until asparagus is partially browned. Remove from heat and season with salt and pepper to taste.
Whisk together the eggs and milk in a mixing bowl. Fold in the ricotta and stir to combine. Fold in the sautéed veggies and pour into the prepared baking dish.
Cook for 25-30 minutes, or until the eggs are set and puffy. Let cool slightly before serving.
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