Asparagus Quiche Casserole

 I had bought a lot of Asparagus to cook some of my Asparagus soup. After roasting the asparagus with some leek it smelled and tasted so good that it would have been a shame to just use it for a soup because I had read these wonderful recipes all week featuring asparagus in many different delicious ways.  The inspiration for this dish was triggered by Mestolo, smitten kitchen and pastasciutta. While the veggies were roasting and I was vacuuming I got the idea to make a Quiche dish but without the crust. I decided to mix the roasted leek and asparagus with all of my usual Quiche ingredients. This would incorporate the pancetta from Smitten kitchen and the egg from Mestolo. Yes, and that is what I did. I served it with Ciabatta bread and a nice fresh salad. It was out of this world. Thanks for all you inspiring bloggers out there.
Serves 2-3.

Ingredients:
* 250 g roasted asparagus and leek (see Asparagus soup recipe)
* 50 g pancetta, roasted crisp
* 125 Gruyere, chopped
* 100 g cream
* 2 eggs
* 1/8 teaspoon nutmeg
* salt and pepper to taste

Directions:
Preheat Convection oven to 400 F.
Mix the vegetables, cheese and pancetta.
In a separate bowl mix together the cream, eggs and nutmeg. Season with salt and pepper.
Place vegetable mixture in an 8by 8 casserole dish. Pour egg mixture on top and bake in the oven for 30 min..
Serve with some nice Ciabatta bread and a green salad.

Since I also thought that this Casserole would make a very nice dish for a brunch it will be my contribution towards Zorra's Brunch Blog Event.