Crustless Breakfast Tarts with Asparagus and Goat Cheese

Ingredients

• 4 oz. soft goat cheese, see note
• 1/2 lb. fresh asparagus spears
• 2-3 tsp. olive oil
• 1/4 cup half-and-half, milk, or cream
• 2 T finely grated Parmesan cheese
• 8 eggs, beaten well
• 1 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 2 green onions, sliced
• 6 T grated Mozzarella cheese

Directions

1. Heat the oven to 375F/190C. Coat your tart pan or muffin cups with non-stick spray.
2. Take the goat cheese out of the refrigerator, portion off about 4 oz. of cheese, and set it in a bowl on the counter so it can soften while you work on the asparagus.
3. Snap the bottom from one asparagus spear to find where the tough part ends, then trim the same amount from the rest of the stalks and throw away the woody ends. Slice the asparagus on a diagonal into pieces about 1 1/2 inches long.
4. Warm the oil in a large frying pan over medium-high heat. Add the asparagus stalk pieces, holding back the tips, and cook for about 2 minutes. Stir in the tips and cook for 1-2 minutes longer, just until a few pieces begin to char a bit.
5. Scatter the asparagus pieces evenly into the wells of the tart pan.
6. With a fork, mix the half-and-half, milk, or cream into the softened goat cheese, then blend in the Parmesan. Whisk the eggs until the yolks and whites are fully combined, then gradually stir the eggs into the goat cheese mixture, adding a little at a time and mixing after each addition. A few little lumps are completely fine.
7. Add the Spike Seasoning and black pepper to the egg mixture, then pour the mixture evenly into the tart pan wells.
8. Finish each tart with sliced green onions and a generous pinch of grated Mozzarella.
9. Bake the tarts for about 30 minutes, until the eggs have set and the tops are just beginning to brown. Serve hot.
10. Store the tarts in the fridge and warm them in a microwave or toaster oven; freezing is not recommended.