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.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
- 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
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.