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1
Preheat oven to 425 degrees.
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2
Line a baking sheet with parchment.
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3
Break off and discard woody ends of asparagus and place asparagus on the baking sheet.
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4
Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil.
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5
Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through.
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6
Remove asparagus from the oven and allow to cool until you can handle it.
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7
Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
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8
Turn oven down to 350 degrees.
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9
Heat oil in a medium skillet over medium heat and add scallions.
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10
Cook, stirring, until tender, about 5 minutes.
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11
Season to taste with salt and pepper.
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12
Remove from heat.
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13
Transfer to bowl with asparagus.
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14
Add tarragon and parsley and toss together.
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15
Beat together egg yolks and eggs in a medium bowl.
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16
Set tart pan on a baking sheet to allow for easy handling.
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17
Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
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18
Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
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19
Spread scallion and asparagus mixture in an even layer in the crust.
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20
Stir together cheeses and sprinkle evenly on top.
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21
Very slowly pour in egg custard over the filling.
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22
If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over.
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23
Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top.
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24
Remove from oven and allow to sit for at least 10 minutes before serving.
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25
Serve hot, warm or room temperature.
