Roasted asparagus and peas in mint ricotta custard

Background.  I love spring vegetables!  I'm heading to a work dinner tomorrow eve and volunteered to bring a vegetable side or dessert.  The veggie dish was preferred and so here's to a savory baking adventure.  Of course, I realized AFTER returning from the store that my freezer no longer has my endless backup supply of frozen herbs...which I suppose means it's not actually endless...  While taking out my roasted asparagus from the refrigerator, I came across the fresh spearmint that I forgot had come in my organic box... perfect!  We'll see how it all turns out in lieu of basil, thyme, or sage...

Methods

Veggies:

roasted asparagus (since they came in my organic veggie box, I already had these ready to go)

few cups of peas depending on desired density (I also heated these in a pan first)

1 large onion, sliced and caramelized (probably optional)

Custard:

3 cups whole milk ricotta
1/2 cup sour cream
6 eggs
1/2 cup mozzarella
salt
freshly ground pepper
approximately four tablespoons of mint leaves, chopped
orange zest

Mix ricotta, eggs, sour cream...  I am sure it would be fluffier if I had access to a whisk...but seeing as I had just baked banana bread yesterday and the whisks were still in that dishwasher land of never ever, I went with the ever trustworthy cooking utensil...  chopsticks.

Add in roasted asparagus stalks, peas, caramelized onion, and mozzarella.
Grease 13x9 baking dish with olive oil.  Pour mixture in.  Bake at 350 for approx an hour...but switch positions in the oven around the 30 minute point...start checking for doneness around 40 minutes.

....I started getting bored (a.k.a. could not face writing another report) and started playing with dough... I roll out thawed pie curst (I tend to fold the storebought one into quarters, and then roll...start from center and roll out)...cut them into strips...I didn't have the patience after work on a Monday night to do real lattice but good enough...

Plus...if it really gets ugly, one can always lather on extra roasted asparagus after...slather on some extra mozz and parm... and stick it back in the oven for a few...

I had extra batter so I poured it into another pie crust shell and baked it so I would also have lunch... (and could taste test along the way)...

I tried to reheat it before the dinner in the oven...and then at the very end, shaved extra pepper cursted parmesan on top, and stuck it under the broiler.

Voila!

Future Directions:  Alright...so I think it would have been good had one eaten it right away...the first time...  it has promise for a dinner party.  But it's not something I would make the night before and then reheat.  The peas that were once since beautiful green, turned into the less pleasant kind of pea color.  I also think it could lose the dough.  I would also try baking it in a water bath (and use a whisk) the next time around for a lighter texture...