A crisper full of asparagus and a love of tangy flavors inspired this combination. This recipe is also ideal for improvisation--any dairy product combined with your favorite vegetable will work...Sauteed mushrooms or peppers would be delicious! —Windischgirl
prebaked Pie crust--see my recipe for processor pie crust or use your favorite
1 1/2 cups
plain nonfat Greek yogurt
freshly ground pepper
each fresh tarragon and chives, minced
zest of 1 lemon
thin stalks asparagus, cut into 1 1/2 inch lengths
In a mixing bowl, whisk together the yogurt, milk, eggs, seasonings, herbs, and zest, until well combined. Sprinkle the asparagus pieces into the bottom of the pie crust. Pour the egg/yogurt mixture over the asparagus, and place the pie tin on a baking sheet (to catch any spills in the oven).
Bake for 35 minutes, or until lightly browned and puffy, and a knife inserted into the center comes out clean. There may seem to be a lot of liquid in the tart, but don't be alarmed. Let the tart sit for 10 minutes before cutting to serve and the liquid will magically be absorbed. This is also delicious served cold.