(based on a recipe from Country Living)
Grate potatoes, toss with salt, pepper and olive oil and then pack into the bottom and on the sides of a deep dish pie pan. The potatoes will shrink so over fill it.
Bake at 375 until brown. Place in the freezer over night.
The next morning, whip 2 egg whites.
In a large bowl mix,
1/4 cup half and half
1 cup ricotta
3 eggs
1 egg yolk
1/2 cup grated parmesan
3 tablespoon pesto
¼ cup diced steamed asparagus.
Fold in the egg whites.
Pour into frozen crust. Top with a few spears of steamed asparagus.
Bake at 375 for 45 minutes.
