This is a crust-less quiche that is wonderful served in the spring when asparagus are at their peak, but it's just as good as a breakfast dish any time of year.

Makes 12 Servings

Ingredients:

1 cup shredded Swiss cheese

½ cup shredded cheddar cheese

1 ½ cups chopped asparagus

¹/₃ cup chopped green onions, white parts only, or shallots

1 cup sliced mushrooms

12 whole eggs

2 cups milk

½ teaspoon nutmeg, or to taste

1 teaspoon sea salt

½ teaspoon black pepper, or to taste

Chopped fresh parsley, stems removed, for garnish (optional)

 Preparation:

1. Preheat oven to 375°F. Grease a 9” x 13” pan. Spread cheeses on bottom of pan and top with asparagus, onions, and mushrooms.

2. Whisk together eggs, milk, nutmeg, salt, and pepper. Pour over cheese and veg­etables. Bake about 45 minutes or until knife inserted in center comes out clean. Garnish with parsley, if desired.

If you're a fan of asparagus, try this Sauteed Asparagus and Shrimp with Gremolata recipe, or something else from our Recipe File.