Asparagus and Spinach Quiche
Pair a salad with this simple asparagus, spinach and cheese quiche and you have an easy weeknight meal. A homemade pie crust is always best, but a store bought shell will work just fine.
Ingredients
- 2 tsp olive oil
- 10 asparagus spears, cut into 1-inch pieces
- 4 cups fresh spinach
- 5 large eggs
- 1 cup whole milk, or half and half
- 1/2 cup feta cheese, crumbled
- 1 ounce goat cheese, crumbled
- 1/3 cup mozzarella, Havarti or butter cheese, shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 cup green onions, chopped
- 1 9-inch pie crust
Instructions
- Preheat oven to 375 degrees. Place pie crust in a 9-inch pie plate. Place crust in freezer while other ingredients are prepared
- Heat olive oil in a large skillet over medium heat. Add spinach and cook until wilted. Remove spinach and transfer to a colander. Add asparagus to pan and cook until slightly tender. While asparagus cooks, press spinach to squeeze out as much liquid as possible. Remove asparagus and combine with spinach. Set aside.
- In a large bowl, whisk together eggs and milk. Stir in cheeses, salt, pepper and paprika.
- Remove pie crust from freezer. Place asparagus, spinach and green onion in crust. Pour the egg mixture over the vegetables.
- Bake quiche for 45 minutes, or until set and slightly golden brown. Let quiche stand for 15 minutes before serving.
Notes
- Adapted from Two Peas and their Pod