Preheat the oven to 350F. Grease an 11-inch tart pan with butter or shortening.

Roll out the puff pastry (to make this easier make sure it is cold). Fit into the greased tart pan and weigh down with pastry weights or another oven-proof pan. Bake until light golden brown, about 10 minutes, pushing down where it puffs up. Remove from the oven and set aside.

Meanwhile, cook the bacon until crispy. Transfer to a paper towel-lined plate.

Add the zucchini to the same pan with the bacon grease and sauté until tender, about 5 minutes. Set aside.

Bring a pot of water to a boil and lightly steam the asparagus. Drain and immediately run under cold water (this will stop it from cooking and help it keep its vibrant green color). Slice into bite-sized pieces.

In a large bowl whisk together the eggs and milk or cream. Fold in the bacon, zucchini, asparagus, arugula, and 4 ounces of the ricotta.

Pour the mixture into the tart pan with the baked crust. Crumble the remaining ricotta on top.

Bake until eggs are fully set, 20 to 30 minutes. Remove from the oven and allow to rest at least 5 minutes before slicing. Serve with a green salad and enjoy for breakfast, lunch, or dinner.