Sunny's Easy Asparagus and Tomato Quiche

Deselect All

One store-bought frozen pre-shaped 9-inch pie shell

Filling:

1 tablespoon olive oil

4 ounces (about 1/4 bunch) pencil asparagus, trimmed to 6 inches

Kosher salt and freshly ground black pepper

1 heaping cup tri-color cherry tomatoes

Custard:

3 large eggs

4 ounces garlic-and-herb goat cheese, at room temperature

1/4 cup whole-fat Greek yogurt

3 to 4 shakes hot sauce, or to taste, I like Cholula here

1/4 cup half-and-half

Kosher salt and freshly ground black pepper

1/4 cup shredded Swiss or Gruyère

To Serve (optional):

8 ounces spring mix lettuce blend

1 teaspoon fresh lemon juice

2 teaspoons finishing extra-virgin olive oil, orange, lemon or garlic flavored works here

Kosher salt and freshly ground black pepper