This is delicious, easy to do, serves four, and makes great leftovers. It is perfect for the spring when asparagus and scallions are abundant and gorgeous.

This uses at least two bunches or more of asparagus and at least two bunches or more of scallions. I buy both in large packs from Costco.

You can roast the asparagus in advance. See my recipe for that here, or you can spritz them with olive oil and air fry them for 10-15 minutes, depending on their thickness.

To serve 8 to 10, double the recipe, and bake in a 9-by-13-inch pan for about 1 hour.

(This recipe I adapted from one in the New York Times that was for mushroom quiche.)

Asparagus Scallion Crustless Quiche Recipe

2 Tablespoons butter, plus more for greasing the pan
1.5 cups of roasted asparagus (see here) cut in short pieces
1/2  scallions chopped
1 cup  Gruyère cheese, grated
1 cup half-and-half
1 cup whole milk
4 eggs, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 tablespoons finely chopped chives, plus more for serving
1 tablespoon tarragon, finely chopped
1/4 cup freshly grated Parmesan (about 1 ounce)

Preheat the oven to 325ºF, with the rack positioned at the top.

Butter a deep 8-inch round, square or oval casserole generously.

Heat the 2 tablespoons butter in a large pan over medium-high heat. When melted and foamy, add the scallions and cook until lightly browned, about 3 to 5 minutes. Scatter the cooked scallions in the buttered dish, followed by the roasted asparagus pieces, and then the grated cheese.

Whisk together the half-and-half, whole milk, eggs, salt, pepper, and nutmeg. Whisk in the herbs. Pour the mixture over the cheese. Sprinkle the top with Parmesan, and bake until the top is golden and the custard is just set in the center, about 45 minutes.

Set aside 5 to 10 minutes to cool before serving. Sprinkle with more chives, cut into slices, and serve.

Yum!  Enjoy!