2 sheets frozen puff pastry, thawed
1 tsp. olive oil
1 bunch asparagus, cut into 2” pieces
8 large eggs
1/2 cup whole milk ricotta cheese
1 tsp. salt
1/2 tsp. ground pepper
4 green onions, sliced thin
1 cup Private Selection Shredded Asiago Cheese
1/2 cup goat cheese crumbles
Fresh dill, optional
Lightly flour work surface and rolling pin. Carefully stack puff pastry sheets on top of each other. With rolling pin, lightly roll into a rectangle about ¼” thick using an upside-down sheet pan as a guide.
Carefully transfer pastry to sheet pan (roll pastry onto rolling pin and unroll it into the pan). Ensure pastry comes halfway up the sides of the pan. Prick pastry all over with fork. Place in fridge.
In a large sauté pan, heat olive oil over medium heat. Sauté asparagus, about 3 minutes. Remove from heat and set aside.
In a large bowl, whisk eggs, ricotta, salt and pepper.
Remove sheet pan from fridge. Scatter cooked asparagus, onions and Asiago cheese evenly on pastry. Pour egg mixture overtop, then evenly top with goat cheese.
Bake 10 minutes. Lower oven temperature to 375°F and bake until crust edges are golden and eggs are set and lightly browned (safe internal temperature of 160°F), about 25 minutes.
Run a butter knife around pan edges to loosen crust. Garnish with dill, if desired. Serve warm, refrigerating any leftovers.