Asparagus Quiche

Asparagus, Spinach, & Feta Quiche Recipe | Vegetarian Quiche | Two Peas & Their Pod

So there is the link where we found the original recipe :) Josh and I did it a little different just cuz we didnt have all the ingredients.

We did not have any spinach at the time.. So we just used asparagus and we didnt squeeze the juices out and we actually really were glad we didnt. And no Feta Cheese during pregnancy so we used more Moz. Cheese and actually added a little sour cream. We then instead of the pie crust.. I layed down crescent rolls(The dough you get at the store) and we added some spices we thought might be good with it. ha. So we really winged it.. BUT it was GREAT!

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

directions:

1. 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.

2. 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.

3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.

4. 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.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.