Asparagus and Herb Pashtida

Makes 4 to 6 servings

A pashtida, from Israel, is a savory, quiche-like casserole, usually
crustless and often filled with a mixture of vegetables and cheese,
sometimes meat. Pencil-size asparagus works best, but if only fatter
spears are available, cut them in half lengthwise so they cook quickly
and have good distribution in the baking dish. Be sure to trim the tough
bottoms off the asparagus spears. Also, remember to grease the baking
dish with 1 tablespoon olive oil to help ensure the pashtida will not
stick when slices are removed for serving.

Serve the pashtida warm or at room temperature with a leafy salad for a light but complete meal.

1 tablespoon extra virgin olive oil, plus more to serve
1 pound asparagus (see note above), trimmed
8 large eggs
2 tablespoons half-and-half
1/3 cup finely chopped fresh dill
4 scallions, thinly sliced
2 ounces sharp white cheddar or gruyere cheese, shredded (1 cup)
1/2 tsb KOSHER salt
1/2 tsb ground black pepper

Lemon wedges, to serve
Finely chopped fresh chives, optional, for garnish

  1. Heat the oven to 400 degrees with a rack in the upper-middle position.
  2. Brush a 9-by-13-inch baking dish with the oil.
  3. Place the asparagus in an even layer perpendicular to the length of the dish.
  4. In a large bowl, whisk together the eggs, half-and-half, salt and pepper. Fold in the dill, scallions, and cheese.
  5. Pour the mixture evenly over the asparagus.
  6. Bake until the eggs are puffed and set, 18 to 20 minutes.
  7. Serve warm or at room temperature, cut into squares, drizzled with additional oil, sprinkled with chives, if using, and with lemon wedges on the side.

Based upon recipe from https://www.bostonglobe.com/2023/04/25/magazine/four-recipes-make-most-s...