Asparagus Mushroom Crustless Quiche for Two

From the website Tea Tattler. This made a lovely light lunch. I made the recipe as specified, but I am sure you could substitute other ingredients, switch around herbs, etc., to meet your preferences or your pantry.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 4  asparagus spears (trimmed and cut diagonally into 1-inch pieces)
• 4  fresh mushrooms (thinly sliced)
• 1⁄2 teaspoon dried tarragon (I used 1 1/2 tsp fresh)
• 3  large eggs
• 1⁄3 cup  whole milk or 1⁄3 cup half-and-half
• 2  ounces  less fat Philadelphia Cream Cheese (softened)
• 1⁄3 cup baking mix (like Bisquick)
•  salt and pepper, to taste
• 12  grape tomatoes, cut in half

Directions

1. 1. Butter two individual 5 or 6 inch tart pans. I used one 6 inch tart pan and one 14 ounce ramekin. Preheat oven to 375 degrees F.
2. 2. Divide asparagus and mushrooms evenly between the two pie pans. Sprinkle tarragon over the asparagus and mushrooms. (I strongly recommend fresh tarragon if you have it - it's a perennial herb, grows easily, and is delicious in particular on eggs and mushrooms).
3. 3. Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
4. 4. Divide egg mixture evenly between the two pans. Top with grape tomatoes cut side up.
5. 5. Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.