Asparagus, Spinach, & Feta Quiche
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Course
Main Course, Breakfast
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Cuisine
Vegetarian
Asparagus, Spinach, & Feta Quiche
Description
Asparagus, Spinach, & Feta Quiche begins with a pre-baked pie crust chilled during vegetable prep. Fresh asparagus pieces are cooked with baby spinach until just tender and wilted, then drained to remove excess moisture. A mixture of eggs and milk forms the custard base, enriched with crumbled feta and shredded mozzarella for creamy texture and tangy flavor. Seasonings include salt, black pepper, and chopped green onions, which enhance freshness and mild pungency.
Once assembled, the quiche bakes until the filling is set and the crust edges lightly golden. The result is a smooth, firm custard studded with tender asparagus and spinach, offering a flavorful balance between vegetables and cheese. The cheeses melt throughout, creating richness with modest tang.
This makes an appealing main or side for brunch, lunch, or light dinner. Pairing it with fresh salads or crusty bread complements the creamy filling and vegetable flavors.
Ingredients
- 1/2 tablespoon olive oil
- 8 asparagus ends removed and cut into 1-inch pieces, spears
- 4 cups spinach fresh baby
- 5 egg large
- 1 cup milk
- 3/4 cup feta cheese crumbled
- 1/4 cup mozzarella cheese shredded
- salt to taste
- black pepper to taste
- 4 green onions chopped
- 1 9- inch pie crust
Instructions
- Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.
- In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.
- In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.
- Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.
- Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.
User Reviews
Overall Rating
4.6
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