# What You Need:
→ Sourdough Crust
01 - 6 slices sourdough bread, crusts removed
02 - 2 tablespoons unsalted butter, melted
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup cremini or button mushrooms, sliced
05 - 1 small shallot, finely chopped
06 - 2 tablespoons olive oil
→ Egg Mixture
07 - 8 large eggs
08 - 1/3 cup whole milk
09 - 1/4 cup heavy cream
10 - 1/2 cup grated Gruyère cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons fresh chives, chopped
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan or deep pie dish with butter or cooking spray.
02 - Arrange sourdough slices to fully line the bottom and sides of the prepared pan, overlapping slightly. Brush entire surface with melted butter. Bake for 8-10 minutes until the crust is just crisp, then remove and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped shallot for 1-2 minutes until fragrant. Add sliced mushrooms and cook until softened, approximately 4 minutes. Add asparagus pieces and sauté for 2-3 additional minutes. Remove from heat.
04 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, grated Gruyère, grated Parmesan, fresh chives, salt, and black pepper until thoroughly combined and smooth.
05 - Distribute the sautéed vegetables evenly over the crisp sourdough crust. Carefully pour the egg custard mixture over the vegetables, ensuring even distribution.
06 - Bake for 25-30 minutes until the frittata is puffed and golden brown and the center is just set when gently shaken. Allow to cool for 5 minutes before slicing.
07 - Slice into portions and serve warm or at room temperature according to preference.
