https://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/
This recipe was a great starting point.
Instead of fresh spinach, I used 2 cups of frozen spinach.
I used double the asparagus as well because we needed to get rid of it.
I used double the cheese and it was a mixture of parmesan and cheddar.
Plus I added a sprinkle of oregano and basil for good measure.
Also, I didn't have green onions so I added 1/4 a large onion and sauted it with the asparagus.
The biggest thing was the shell. The website recommended a recipe from a book. So I had to hunt around.
https://www.confettiandbliss.com/flaky-quiche-crust/
This turned out to be amazing and I did not prebake it.
For pastry
1 egg
2 1/2 tbs ice water
1 1/2 c flour
1/2 tsp salt (way too much)
10 tbs butter, cut in small cubes
Ingredients
- 1/2 tablespoon olive oil
- 8 asparagus spears ends removed and cut into 1-inch pieces
- 4 cups fresh baby spinach
- 5 large eggs
- 1 cup milk
- 3/4 cup crumbled feta cheese
- 1/4 cup shredded mozzarella cheese
- Salt and 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.
- 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.
