Bacon & Asparagus Crustless Quiche

Preheat oven to 400F/200C.
Soak the asparagus under cold water for a few minutes, then rinse off. Towel dry and snap the bottom part to remove any bitterness.
Bring a large sauce pan filled with water to a boil. Plunge the asparagus and cook for about 4 minutes. Then, drain and cool under cold water. Immediately toss them with some Provence Olive Oil, chop in quarters and set aside.
In a mixing bowl, whisk together the Eggs, Milk, heavy whipping Cream, Herbs de Provence Mustard, Onion Powder and Corn Starch until all combined.
With your spatula, incorporate the Parmesan cheese, Chopped Bacon and Cooked Asparagus. Add Salt and Pepper (Season to taste). Mix well.
Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
Pour your preparation into your Flexipan® and cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
Bake for 30 minutes at 400F/200C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven kitchen cloth. (Every oven heats differently, monitor your quiche from 25min).
Once your Bacon & Asparagus Crustless Quiche is out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!