Crustless Asparagus and Spring Onion Quiche

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There are plenty of things to love about spring, and I am reflecting upon them as we move into the heat of summer. One of my favorite things about spring, and surely a harbinger of the season, is fresh asparagus. I get as much is I can, and use it in as many ways possible. This crustless quiche employing the use of both fresh asparagus, and those wonderful, crunchy, peppery spring onions is a real winner. It captures the taste of spring, combining it with the richness of three flavorful cheeses, to make one wonderful reason for getting up in the morning.

Crustless Asparagus and Spring Onion Quiche

½ lb. Melissa’s fresh asparagus, trimmed and cut into 1½” diagonals

4 extra large eggs
1/4 c. heavy cream
1 t. Dijon mustard
½ t. salt
¼ t. paprika
Pinch cayenne pepper
Few gratings fresh nutmeg
1 c. small-curd cottage cheese
1 c. grated Gruyere cheese
¼ c. freshly grated Parmesan cheese
1 small bunch of scallions, diced

Preheat oven to 350° F. Spray a 9-inch deep-dish pie plate with Pam; set aside.

Bring ½ cup water to boiling in sauté pan. Add asparagus, cover, and remove from heat. Allow the asparagus to steam while you prepare the other ingredients.

In a medium mixing bowl, at medium speed, beat eggs until frothy and lemon yellow in color. At low speed, beat in cream, mustard, salt, paprika, cayenne, and nutmeg until combined.

Using a heavy wooden spoon, stir in the three cheeses until fully incorporated.

Drain asparagus; pat dry. Arrange over the bottom of prepared pie plate. Sprinkle chopped onions over asparagus. Pour mix egg mixture over all.

Bake for 35 to 40 minutes, or until the quiche has puffed, browned, and is set in the center. Allowed to cool 5-10 minutes before slicing and serving.