Asparagus and Goat Cheese Slab Quiche

Heat oven to 450 degrees F (220 degrees C). Spray the bottom and sides of a 15x10x1-inch pan with cooking spray. Remove the Pie Crust (1 box) from the pouches. On a lightly floured surface, unroll and stack crusts one on top of the other. Roll to a 17x12-inch rectangle.

Carefully place the crust into the pan, pressing firmly into its corners and sides. Fold the extra crust up and over the edges of the pan. Seal any tears in the crust.

Lightly press Sesame Seeds (1 Tbsp) on the edges of the crust, reserving any that fall off for use later.

Bake the crust for 6 minutes; remove from oven, and cool for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).

While the crust is cooling, cut the woody ends off the Asparagus (2 cups). The spears should be no longer than 8” to 9” to fit in the pan later. Place the spears in a microwave-safe dish and add about 3 to 4 tablespoons of water. Cover loosely with a lid or plastic wrap and steam in the microwave on high for 2 ½ to 3 minutes. Should be crisp and tender. Drain the water and set aside.

In large bowl, beat the Farmhouse Eggs® Large Brown Eggs (8), Kemps Half & Half (1/2 cup), Whole Milk (1 cup), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp) with a whisk. Sprinkle the Swiss Cheese (1 1/2 cups) evenly on top of the pie crust. Pour the egg mixture over top.

Sprinkle Herbed Goat Cheese (1/2 cup) across the top of the egg mixture. Set the asparagus in a row, going down the pan; and sprinkle the Green Peas (1/3 cup) around. Sprinkle the remaining sesame seeds and Fresh Dill (1 Tbsp) on top.

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.