| 1. |
Preheat oven and baking sheet to 400 °F (205 °C). |
| 2. |
Spray pie plate or quiche pan with non-stick cooking spray. |
| 3. |
Steam asparagus stalks and drain well. Reserve 6 stalks; cut the remainder into 1" pieces. Let cool.
|
| 4. |
In non-stick pan with non-stick cooking spray, cook sliced mushrooms until done. Add bread crumbs to mushrooms and stir to coat. Let cool slightly. |
| 5. |
Mix eggs, ricotta and yogurt to a smooth and creamy texture; add nutmeg, pepper, and salt. Stir to combine. |
| 6. |
Place mushrooms into pie plate first, evenly distributing to cover bottom of plate. Add asparagus pieces over the mushrooms, evenly distributing. Add egg, ricotta, and yogurt filling mixture over the vegetables. Use 6 reserved asparagus stalks to create a pattern for portion cutting on top. Sprinkle with herb d'provance. |
| 7. |
Place in oven on top of baking sheet. Bake for 40 minutes or until the top is golden brown and the center is set firmly. |
| 8. |
Cool and chill before serving. The top will puff up during cooking and fall slightly when cooled. |
