Ingredients
- 1 pie crust 9-inch
- 1/2 tablespoon olive oil
- 8 asparagus spears ends trimmed and cut into 1-inch pieces
- 4 cups fresh baby spinach
- 5 large eggs
- 1 cup milk
- 3/4 cup feta cheese crumbled
- 1/4 cup mozzarella cheese shredded
- Salt and pepper to taste
- 4 green onions chopped
Instructions
- Preheat your oven to 375°F. Line a 9-inch pie plate with the pie crust and place it in the freezer to chill while you prepare the filling.
- Warm olive oil in a large skillet over medium heat. Add asparagus and spinach, cooking until the asparagus is tender and the spinach has wilted. Drain the spinach well to remove excess moisture.
- In a large bowl, whisk together eggs and milk. Fold in feta and mozzarella cheeses, and season with salt and pepper.
- Retrieve the pie crust from the freezer. Arrange the asparagus, spinach, and green onions in the crust. Gently pour the egg mixture over the vegetables.
- Bake for 45 minutes, or until the quiche is set and the top is golden brown. Allow the quiche to rest for 15 minutes before slicing.
