6 eggs
1 cup milk, whole
1 cup heavy cream
6 oz swiss cheese, grated
1 lb asparagus, sliced at an angle into pieces
3 shallots, thinly sliced
1 dried chili, crunched
grey sea salt, to taste
1 tablespoon butter
2 tablespoons olive oil
Heat oven to 425. Spray quiche pan with olive oil and set on a cookie sheet. Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized, about 20 minutes. Remove from pan and set aside. Drain back any olive oil/butter mixture into the frying pan and add the asparagus, chilie, and sea salt, cook until bright green and just slightly cooked but crunchy, about 5 minutes. Add shallots and toss, just to coat. Remove from heat and spread into the quiche pan. In a mixing bowl, whisk the eggs until blended, add the milk and cream and blend until mixed. Fold in the cheese. Pour over the asparagus. Bake for about 30 - 40 minutes, until set in the middle and lightly golden on top. Serve. Eat.
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The recipe is too big to fit in my pie pan. Next time use only 4 eggs and maybe only 2x 2/3 cups of homo milk. I used homo milk instead of heavy cream and it tasted great. If you put it on the cookie sheet, it might bend in the oven and cause some of the eggs to spill over. If the pie pan is not overflowing, then it should be fine to just place into the oven on its own.
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