Spring Vegetable Quiche | Recipes | Judy Joo

Ingredients

• 1 ready-made 9” pie crust, bought from the freezer section
• 2 Tbsp butter
• 1 ½ Tbsp white miso
• ½ cup shallots, finely chopped
• 1 ½ cups fresh spinach leaves, roughly chopped into 1-inch pieces
• 1 cup tender stem thin asparagus, chopped into 1-inch pieces, bottoms trimmed
• Kosher salt and freshly ground black pepper
• 5 large eggs, beaten
• ¼ cup heavy cream
• ½ cup fresh goat cheese curds
• 1 Tbsp sesame seeds, half crushed