Asparagus Egg Bake with Orzo

This asparagus egg bake with orzo is made with spinach and a combination of feta, ricotta and creme fraiche for a delicious vegetarian dish for brunch or dinner.

Course Breakfast / Brunch, Vegetable Main or Side

Cuisine Any

Keyword asparagus egg bake

Servings

Calories 275.8kcal

Author Susan Pridmore

Ingredients

1 cup uncooked orzo pasta
2 teaspoons olive oil plus more for the pan
1 large leek white and light green parts only, thinly sliced
2 cups asparagus sliced into 1-inch pieces
2 large garlic cloves minced
1 ½ teaspoon kosher salt
1 teaspoon dried thyme
½ teaspoon ground pepper
2 cups baby spinach
⅓ cup feta cheese crumbles
3 large eggs
⅓ cup ricotta cheese
⅓ cup creme fraîche
⅓ cup heavy cream
2 teaspoons lemon zest

Optional Toppings

1 tablespoon grated Parmesan cheese
¼ cup breadcrumbs (I use gremolata breadcrumbs)

Instructions

Preheat the oven to 350°F, and butter an 8-inch X 8-inch baking dish.
Fill a medium pot with salted water and bring to a boil. Cook the orzo until al dente, about 5-7 minutes. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat, and add the sliced leeks and asparagus. Sauté until softened, about 10 minutes. Stir in the garlic, salt, thyme, and black pepper, and cook for an additional 2 minutes.
Turn off the heat and fold in the hot, cooked orzo, the baby spinach, and feta cheese. Set aside.
Whisk together the eggs, ricotta cheese, creme fraîche and cream in a large mixing bowl until smooth. Stir in the zest.
Fold the orzo asparagus mixture into the egg mixture with a wooden spoon, and pour into the prepared baking dish. Tuck the spinach as much as possible into the liquid. Cover with foil.
Bake for 40 - 50 minutes, or until the top is slightly browned along the edges and the center is set.
Top with grated Parmesan cheese and bread crumbs, if desired. Cool for 10 minutes before serving.

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