Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour
• 2 Tbsp Butter
• 4-6 Tbsp Ice Water
• 6 Eggs
• 1/2 cup Ricotta Cheese
• 1/2 cup chopped Ham
• 1/2 cup chopped Asparagus
• 1/2 cup shredded Cheddar

Instructions

1. Preheat oven to 350°F. Spray a 12 count muffin tin with cooking spray and set aside.
2. In a stand mixer fitted with a paddle attachment combine the flour and butter until the butter breaks down into small pieces.
3. When the butter is completely combined add one tablespoon ice cold water at a time while the mixer runs until a smooth dough forms.
4. Lightly press the dough into the muffin tin and up the sides.
5. In a second mixing bowl combine the eggs and ricotta and whisk until smooth, set aside.
6. Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over until it is 3/4 full.
7. Bake for 20 minutes.