My husband just loves asparagus so when it came into season I pick up a few bunches. I used some right away and the rest I cut up and put into the freezer. The other day I found this amazing recipe for a quiche and thought I would give it a go. My husband isn't much of a quiche eater, but he is willing to give it a shot. I did have to change a few things because as always I like to use what I have on hand.
So below you will find my version of it which isn't too different from the original and my husband just loved it.
INGREDIENTS:
- 1/2 tablespoon olive oil
- 8 asparagus spears, ends removed and cut into 1-inch pieces
- 1/2 a pack of frozen spinach
- 5 large eggs
- 1 cup milk
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 4 green onions, chopped
- 2 9-inch pie crust
DIRECTIONS:
- Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in the 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.
My husband just loved it so give it a go and let me know how it turns out for you,
~ Canadian girl