Chicken & Asparagus Quiche

Chicken and asparagus quiche is a protein-packed option for breakfast or dinner.
Place the pie cakes on two 9-inch pie pans; bake at 450 degrees for 10-12 minutes, until lightly golden.Meanwhile, in a large skillet, melt the butter and olive oil over medium-high heat. Saute the garlic, onion, and asparagus for 5 to 7 minutes, until the asparagus is crisp and tender. Use a slotted spoon to remove the vegetables from the pan, leaving as much of the oil mixture as possible. Add the chicken to the skillet; saute for 7-8 minutes, until fully cooked.Remove the pan from the heat. In a large bowl, whisk together the remaining ingredients, except the cheese. Sprinkle 1/2 cup cheese on each pie crust. Place half of the chicken on each cake, then half of the vegetables and half of the egg mixture.Sprinkle the remaining cheese on top. Bake uncovered at 375 degrees for 30-35 minutes.