Light and Crispy Asparagus Quiche

• 1 lb asparagus, cut into 1-inch lengths
• 4 -5 green onions, trimmed and sliced thin
• 1 tablespoon olive oil
• salt & fresh ground pepper
• 1 sheet puff pastry, thawed
• 3 large eggs
• 34 cup evaporated milk
• 12 cup sour cream (4 oz)
• 12 teaspoon dried tarragon

1. Adjust oven racks to lowest and upper middle positions and heat oven to 400 degrees.
2. Toss asparagus and green onions with olive oil and a generous sprinkling of salt and pepper.
3. Roll pastry on a lightly floured surface into an 11 by 16 inch rectangle.
4. Fit into a 10 by 15 inch jellyroll pan, making sure the pastry is not stretched.
5. Evenly distribute asparagus mixture over pastry.
6. Bake on lowest oven rack until golden brown, 12 to 15 minutes.
7. Reduce oven temp to 300 degrees and remove pastry from oven.
8. Whisk eggs, milk, sour cream, tarragon and 1/4 teaspoon each of salt and pepper.
9. Pour egg mixture evenly over crust and sprinkle with cheest.
10. Put quiche on upper middle rack.
11. Bake until filling is just set, about 20 to 25 minutes.
12. Turn on broiler and broil until cheese bubbles, about 2 minutes.
13. Remove and let the quiche rest a few minutes, then cut and serve.

lengths, green onions, olive oil, salt, pastry, eggs, milk, sour cream, tarragon

Taken from www.food.com/recipe/light-and-crispy-asparagus-quiche-421322 (may not work)