Step 1

Preheat the oven to 375˚F (190˚C).

Step 2

Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.

Step 3

Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.

Step 4

Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.

Step 5

Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.

Step 6

Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.

Step 7

Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.

Step 8

Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.

Step 9

Enjoy!