Cheesy Asparagus Quiche

Instructions

1. Prepare & roast the potatoes

   Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and as much of the spice blend to coat (you may have extra). Toss to coat evenly. Arrange in an even layer. Roast 25 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2. Prepare the remaining ingredients

   Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; cut the asparagus into 1-inch pieces (keeping the pointed tips intact). Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic.

3. Cook the vegetables

   In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces, diced onion, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat.

4. Make the filling & assemble the quiches

   Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Add the cooked vegetables and half the cheese. Season with salt and pepper. Stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheese; season with salt and pepper.

5. Bake the quiches & serve your dish

   Bake the quiches 19 to 21 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potatoes. Enjoy!