Asparagus and Gruyère Crustless Quiche

Instructions

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with butter or cooking spray.
2. Blanch the Asparagus
   Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes until bright green but still crisp. Drain immediately and place in ice water to stop the cooking process. Once cooled, drain well and pat dry with paper towels.
3. Sauté the Aromatics
   In a skillet over medium heat, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
4. Prepare the Egg Mixture
   In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Stir in the salt, pepper, nutmeg, and thyme leaves. Add the sautéed onions and garlic mixture.
5. Assemble the Quiche
   Spread the blanched asparagus pieces evenly in the prepared pie dish. Sprinkle 1 cup of the grated Gruyère cheese over the asparagus. Pour the egg mixture carefully over the cheese and asparagus. Top with the remaining 1/2 cup of Gruyère cheese.
6. Bake the Quiche
   Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. You can test for doneness by inserting a knife in the center - it should come out clean.
7. Rest and Serve
   Allow the quiche to rest for 10 minutes before slicing. This helps it set properly and makes for cleaner slices. Serve warm or at room temperature with a side salad for a complete meal.