Asparagus, Spinach, & Chevre
Quiche
Needed:
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 chevre (goat
cheese)
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust
Cook:
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 chevre 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.
Prep Time: 20 minutes/Cook Time: 45
minutes/ Total Time: 65 minutes
