2 cups Sargento® Shredded 4 State Cheddar® Cheese, divided
On a flat surface dusted with flour, unroll 1 pie crust. Place the other pie crust over the other and roll the two crusts out to make a 15-inch circle. Fit into the bottom and up the sides of a 9-inch spring form pan, making sure dough goes all the way to the top of the pan. Refrigerate for 30 minutes while preparing egg filling.
Pre-heat oven to 425 degrees.
Cut the bottom 2-inches off the bottom of the asparagus, then chop, making 1 cup. Slice remaining stalks in half lengthwise and set aside.
FOR FILLING: In a large bowl, combine eggs, half & half, salt and pepper. Add 1 ½ cups of cheese and 1 cup of chopped asparagus.
Remove pie crust from refrigerator. Place sweet potato overlapping around bottom of the springform pan. Slowly pour egg filling over sweet potatoes. Place springform pan on a large baking sheet. Place in center rack of oven
Bake for 10 minutes. Reduce heat to 350 degrees. Bake an additional 45 minutes or until almost completely set. Remove from oven, place reserved asparagus spears on top of quiche. Return to oven and bake an additional 10 minutes. Remove from oven and top with remaining cheese. Let quiche cool completely.
To serve, run a thin knife around outside edge of quiche. Release latch and slide over top of pan over quiche to remove. Cut into slices. Garnish with micro greens and fresh herbs. Serve and enjoy.