Another Recipe Kitchen Tested by the Party Saviors

Asparagus, Mushroom, Ricotta Pie
CATEGORY: Breakfast, eggs
This smooth and flavorful breakfast pie makes a lovely edition to Sunday brunch.
PREP TIME:  30 minutes
COOK TIME:  35 minutes

4-5 large mushrooms, cleaned and sliced

1 tablespoon butter or olive oil

1 container (15-ounce) part-skim ricotta cheese

4 eggs

1/4 cup grated romano cheese

1/2 teaspoon salt

1/8 teaspoon ground pepper

1/4 cup low-fat milk

1 tablespoon cornstarch

1/2 cup fresh basil leaves, chopped

1/4 cup fresh mint leaves, chopped

1 pound asparagus, tough ends removed

  1. Preheat oven to 375°F.
  2. In a medium sized skillet, over medium heat, melt butter; add mushrooms and cook until tender, stirring ocassionally.
  3. In a large bowl, whisk ricotta, eggs, cheese, salt and pepper until blended. 
  4. In a measuring cup, stir milk and cornstarch until smooth; whisk into cheese mixture in large bowl.  Stir in basil, mint and mushrooms.
  5. Pour mixture into a nonstick 10-inch skillet with oven-safe handle.  Arrange asparagus on top, overlapping pieces if necessary.  Bake pie 35 minutes or until lightly browned and set around edge; center should be puffed.  Let stand for a few minutes before serving.