Asparagus & Tomato Quiche
Serves 8

1 bunch asparagus, trimmed and cut into 1 inch pieces
1 Tbsp olive oil
Salt & pepper
1 9-inch refrigerated pie crust
1 cup halved grape tomatoes
1 ½ cups shredded swiss cheese
4 eggs
1 cup whole milk
2/3 cup heavy cream
1 tsp salt
½ tsp pepper
¼ cup sliced green onions

Preheat oven to 450°F. Line a rimmed baking sheet with foil. Place the asparagus on the foil, and toss with olive oil. Spread out evenly, and sprinkle with salt and pepper. Roast in the preheated oven for 7-9 minutes, until fork tender. Remove from oven. Turn the oven down to 375°F.

Line a 9-inch pie plate with the pie dough. Layer the roasted asparagus, then the tomatoes over the dough. Sprinkle the cheese on top.

In a medium bowl, whisk eggs lightly to break up the yolks. Whisk in the milk, cream, salt and pepper. Pour over the vegetables and cheese. Sprinkle green onions evenly on top.

Bake in the 375°F oven for 40-50 minutes, until a knife inserted 1 inch from the edge comes out clean. Transfer to a rack to cool. Serve warm or at room temperature.