Asparagus & Goat Cheese Quiche

Grease a Suvie pan with cooking spray and line with parchment paper. Roll puff pastry into a 11 x 13 rectangle. Place puff pastry into the prepared pan, pressing into the corners and sides. Prick the bottom of the pastry all over with a fork. Arrange a second layer of parchment on top of the dough and fill with pie weights. Place pan in the bottom zone of Suvie.

In a second Suvie pan, combine ⅓ cup scallions, 6 oz asparagus, 2 tsp olive oil, and ¼ tsp salt, and ⅛ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now. Bottom Zone: Roast at 350°F for 30 minutes. Top Zone: Roast at 400°F for 15 minutes.

In a large bowl, whisk together 6 large eggs, ½ cup half and half, ½ cup sour cream, and ½ tsp salt until smooth.

Remove pans from Suvie. Remove pie weights and parchment. Dollop half the goat cheese over the prepared crust followed by half the asparagus. Pour egg mixture over the vegetables followed by remaining goat cheese and asparagus. Return pan to bottom zone of Suvie, input settings and cook now. Bottom Zone: Roast at 325°F for 35 minutes. Top Zone: None.

Remove pan from Suvie and allow to cool completely in pan before cutting into slices and serving.