Egg pie

I love Sciencemama's idea for a weekday recipe carnival. I don't mind cooking, but it can be so hard to come up with what to make, especially through the week. I like to make meals that are very simple (i.e. complete enough in one dish that I don't need sides), inexpensive, and take <30 min.

I whipped this up last week when I had a frozen pie crust, eggs, cheese, and not much else. It's not my best work ever, but it was pretty good. One of Sciencemama's requirements is high nutrition; I'm not sure this qualifies, but it's not bacon and tator tots either. Since I don't know what defines a quiche, I'm calling this dill and asparagus egg pie. Please don't judge me for using asparagus when it's terribly out of season.

Ingredients: splash of olive oil, 2 gloves minced garlic, 1 bunch asparagus (~ 2 c after trimming?), dash of salt, 8 eggs, 0.25 c grated Parmesan, 0.5 c mozzarella, 1 T (or more) dry dill weed, 1 pie crust (I buy it prepared but you can make you own).

1. Preheat oven to 350F or so.
2. Trim asparagus and cut into ~0.5 in pieces. Saute with garlic and salt in the olive oil until not quite tender.
3. Whisk eggs, cheeses, dill, and half-cooked asparagus in a medium bowl.
4. Position the pie crust in a pie pan. Pour in the egg mixture.
5. Bake for 30-45 min, until the crust is golden and the center is set and a little puffy.