Roasted Asparagus and Goat Cheese Quiche

Heat oven to 425 °F. Fit the pie crust into and up the sides of a pie plate; fold the edge of dough underneath itself to create a thicker 1/2-in. border that rests on the lip of the pie plate and crimp as desired. Place on a rimmed baking sheet and bake until lightly golden, 12 to 15 minutes. Meanwhile, on a rimmed baking sheet, toss the asparagus, oil, and 1/4 tsp each salt and pepper, and roast on the oven rack underneath the quiche shell until just tender, 6 to 8 minutes. Remove crust and reduce oven to 375 °F. In a large bowl, whisk together the eggs, sour cream, milk,1/4 tsp each salt and pepper, and nutmeg, if using. Add the asparagus, scallions and mint, and mix to combine; fold in the goat cheese. Pour the egg mixture into the crust. Bake until just set and a knife inserted in the center comes out clean, 35 to 40 minutes. Let rest for 5 minutes before serving.