Bring oven temperature down to 325°F and bring 10 cups of water to a rolling boil in a large pot.
Prep your vegetables by peeling and mincing your garlic, peeling and dicing your shallots, and snapping the rough ends off of your asparagus.
½ pound asparagus, 2 large shallots, 3 cloves garlic
Once your large pot of water is boiling, carefully lower the asparagus into the boiling water and blanch for 5 minutes until tender. Remove the asparagus from the water and set aside to cool and dry.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
4 large eggs, ½ cup milk or cream, ½ teaspoon nutmeg, ¼ teaspoon salt, ¼ teaspoon black pepper
Add the garlic and about half of the diced shallot. Grate the cheese into the mixture and fold with a spatula to combine.
8 ounces gouda cheese
Add the filling to the crust and use your spatula to spread it out so you have an even layer throughout.
Place the asparagus on top and sprinkle on the remaining shallot.
Bake for 55-60 minutes until filling is firm and the edges of the crust are flakey. Enjoy!