Never A Quickie

Belatedly, a picture of the quiche. In the future I'd like to make this with something not quite so high in calorie content, and maybe even make my own crust next time. The asparagus is hard to judge because the stalks were so huge--homegrown, remember?--so I'll try to eyeball it.

Asparagus and Sausage Quiche

2 frozen pie shells

8 eggs

1/2 cup milk (roughly.. you can add a bit more if you need to)

1/2 tsp salt

1/2 tsp ground black pepper

1 lb sweet Italian sausage, browned and crumbled--you could try substituting tofu sausage or something else if you're concerned about calories

8 oz asparagus, trimmed and cut in pieces (save the tips to do something artistic with)

1/4 cup ricotta cheese

2 tbsp chopped chives

1/2 cup shredded cheddar cheese

Peel and brown the sausage, and when it's cooked, add the asparagus and let it get just a little bit soft. The heat from the sausage will continue cooking it even after it's off the heat. Let the sausage/asparagus cool while you whisk the eggs, milk, pepper, cheese, and chives. Preheat the oven to 350 degrees.

Divide the meat/asparagus between the pie shells when it's completely cooled, then pour the egg mixture over it. If there isn't enough to go evenly, add a couple more whisked eggs. Arrange the asparagus tips over the top of the pies, then put them in the oven on the middle rack for about 40 minutes or until you can poke them with a knife and it comes out clean.