Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Grate the cheddar on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is tender and the water has cooked off. Turn off the heat.

Crack the eggs into a large bowl; beat until smooth. Whisk in the crème fraîche, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the cooked broccoli and half the grated cheddar; season with salt and pepper. Stir to combine. Place the pie crusts on a separate sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining grated cheddar; season with salt and pepper.

Bake the quiches 18 to 22 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potato wedges. Garnish the quiches with the sliced green tops of the scallions. Enjoy!