Spring Vegetable Quiche
1/2 tablespoon olive oil
1 bunch (about 12) asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh spinach
5 large eggs
Dollop sour cream (optional)
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup Parmesan cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust
Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and place in the freezer while you prepare the quiche filling.
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, optional sour cream, and milk. Season with salt and pepper, to taste.
Remove pie crust from the freezer. Place asparagus, spinach, and green onions on the bottom of the crust. Pour the egg mixture over the vegetables, and sprinkle with feta, Parmesan, and mozzarella cheeses.
Bake the quiche for 45-50 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.
1 bunch (about 12) asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh spinach
5 large eggs
Dollop sour cream (optional)
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup Parmesan cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust
Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and place in the freezer while you prepare the quiche filling.
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, optional sour cream, and milk. Season with salt and pepper, to taste.
Remove pie crust from the freezer. Place asparagus, spinach, and green onions on the bottom of the crust. Pour the egg mixture over the vegetables, and sprinkle with feta, Parmesan, and mozzarella cheeses.
Bake the quiche for 45-50 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.
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