SPRING IS RIGHT AROUND THE CORNER! (CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE)

"You needn't tell me that a man who doesn't love oysters, asparagus, and good wines has got a soul, or a stomach either. He's simply got the instinct for being unhappy."

~ 'Saki', pen name of Scottish writer Hector Hugh Munro (1870-1916) 

CRUSTLESS ASPARAGUS/FRESH BABY SPINACH QUICHE

~  Little effort delicious Breakfast/Brunch treat slightly adapted from LowCarbYum.com 

8  oz. or more fresh asparagus 

2  cups baby spinach leaves

6  beaten organic eggs

2  1/4  cup grated mozzarella cheese

2  Tbsp. grated Parmesan cheese

2  cloves mined garlic

coarse salt and freshly ground pepper to taste

• Grease 9-inch pie/quiche dish.
• Combine eggs with 2 cups of grated mozzarella cheese and garlic.
• Reserve about 1/3 cup of egg mixture.
• Sir spinach leaves in remaining egg mixture and our into prepared dish. Layer or arrange asparagus on top of egg mixture. 
• Pour reserved egg mixture on top. 
• Top with remaining 1/4 cup mozzarella and 2 Tbsp. parmesan. 
• Bake at 375º for about 30 minutes or until edges start to brown.