Roasted Tomato and Asparagus Quiche

Cut tomatoes into thick slices. Place the tomato slices on a cookie sheet over parchment paper. Drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 5–7 minutes. Remove roasted tomatoes from oven, set aside. Set oven temperature to 350ºF.

Place pastry dough over a greased 9-inch pie dish, cutting the remaining pastry around the edges with kitchen scissors.

Arrange a layer of asparagus, trimming it to fit the dish all around, reserving the tips for topping. Place the mozzarella cheese over the asparagus.

In a medium bowl, beat eggs and add milk, 4 tablespoons (1/4 cup) Parmesan cheese and salt and pepper to taste. Pour egg mixture over the asparagus. Top with the roasted tomato slices and asparagus tips. Garnish with remaining Parmesan cheese, salt and pepper.

Bake 45–50 minutes. Serve hot or cold. Refrigerate remaining quiche.