Asparagus and Goat Cheese Slab Quiche

Ingredients

• 1 box (14.1 oz) refrigerated Pie Crusts (2ct), softened as directed on box
• 1 tbsp sesame seeds
• 10 oz fresh asparagus spears
• 8 large FARMHOUSE EGGS®
• ½ cup half-and-half
• 1 cup whole milk
• ¼ tsp salt
• ¼ tsp pepper
• 6 oz shredded Swiss or Gruyere cheese (or blend)
• 4 oz garlic herb goat cheese
• 1/3 cup fresh or thawed frozen peas
• 1 tbsp chopped fresh dill

Preparation

1. Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2. Carefully place crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust.
3. Lightly press sesame seeds on edges of crust, reserving any that fall off for use later.
4. Bake crust 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
5. While crust is cooling, cut woody ends off asparagus. Spears should be no longer than 8” to 9” to fit in pan later. Place spears in microwave safe dish and add about 3 to 4 tablespoons of water. Cover loosely with lid or plastic wrap and steam in microwave on high for 2 ½ to 3 minutes. Should be crisp tender. Drain water and set aside.
6. In large bowl, beat eggs, half-and-half, milk, salt and pepper with whisk. Sprinkle shredded cheese evenly on top of pie crust. Pour egg mixture over top.
7. Sprinkle goat cheese across top of egg mixture. Set asparagus in a row, going down pan; and sprinkle peas around. Sprinkle remaining sesame seeds and dill on top.
8. Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before cutting into 8 squares and serving.