Parbake your pie crust according to the packing directions until just golden brown. You may need to cover with foil or parchment to avoid edges becoming too dark.

Preheat oven to 425˚
On a sheet pan, add the tomatoes, asparagus, olive oil, salt, pepper and oregano. Toss until tomatoes and asparagus is well coated. Bake for 15 minutes. Remove from oven and set aside too cool.

Bring heat down to 325˚

Take one egg and separate the yolk from the white, add the egg white to a small bowl and place the  yolk in a medium-size mixing bowl.

Take your parbaked crust and coat the bottom and sides with a light coating of egg white. Place in oven for about 5 minutes. While crust bakes make your egg filling.

In the medium-sized bowl with the the one yolk add the remaining eggs, half and half, seasoning salt, pepper and chives, set aside.

In a small bowl, add the 1.5 tablespoons of flour. Slowly whisk liquid 1/2 tablespoon at a time until flour mixture becomes the consistency of cream. Add to the eggs. Whisk egg mixture until combined and air pockets have formed on top of your filling.

To the pie crust, add a layer of crumbled goat cheese. Next, a layer of roasted asparagus. Then, place the cherry tomatoes on top of the asparagus. Top the tomatoes with goat cheese, the remaining asparagus, and top with any left-over goat cheese.  

Place your pie crust on a sheet pan. Carefully, poor the egg mixture into the pie crust. Bake for 50 - 60 minutes until the quiche filling no longer jiggles. You may need to tent with foil or parchment to avoid crust becoming too dark.

Let quiche cool before serving. The quiche will keep for one week in the refrigerator and three months in the freezer.

Best served at room temp with a small side of salad greens or fresh fruit.

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