¼cupParmesan cheesefreshly grated, + more for topping (optional)
¼cupgruyere cheesefreshly grated
Kosher salt and freshly cracked black pepperto taste
8ouncesasparagus spears(1/2 bunch)
Remove the ricotta cheese from the refrigerator an hour in advance or dump the cheese in a bowl and microwave for 30 seconds. Break up with a spoon and then microwave for an additional 30-seconds to help soften it up. This will help it mix into the other ingredients better.
Preheat the oven to 350 degrees F.
Using a whisk, combine the ricotta cheese, eggs, milk, chives, gruyere and parmesan cheeses, and salt and pepper.
Pour the mixture out into a 10-inch nonstick oven-safe skillet. Tap the pan on the counter a couple of times to make the air bubbles rise to the top.
Trim the asparagus as needed, and arrange the spears on top of the ricotta mixture, pressing down lightly. Top with extra parmesan cheese, if desired.
Bake in the preheated oven for 35 to 40 minutes.
Cool slightly before cutting into wedges and serving. Serve with extra parmesan cheese, if desired.
If the ricotta mixture is too stiff, you can add small amounts more milk in to help loosens it up. It needs to be thick, but smooth enough to spread out into the pan. However, it will be a little thicker than a cake batter.Recipe Variations: Ham, browned breakfast sausage or crispy bacon could also be thrown in for those meatatarians in your life. Add anything your heart desires. Leftover cooked potatoes, spinach, tomatoes are other ingredient options.Make Ahead: This quiche is filling, easy to serve, and can be made in advance. To make ahead, bake and then chill the quiche. Reheat the quiche whenever you are ready to serve. It's actually easier to cut the quiche into wedges while it’s chilled because it separates into wedges a little easier than when it is reheated.
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