Ingredients

Filling:

1 cup part-skim ricotta cheese

2 large eggs

Salt and pepper

4 oz spinach leaves, washed and chopped

1 cup chopped asparagus tips

2 Tbsp snipped chives

2 Tbsp grated Parmesan cheese

Crust:

1 cup whole-wheat flour

1/4 cup water

3 Tbsp olive oil

1/4 tsp salt

Preparation

Preheat oven to 350°F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.

In medium bowl, whisk ricotta, eggs, salt, and pepper; set aside.

Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.

Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.

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