This is a lovely Easter brunch that is healthy and packed full of vegetables. It is a tasty recipe from Two Peas & Their Pod to which I added garlic, extra cheese, and tomatoes. This quiche is pretty easy to make and has great flavor results! This recipe makes enough filling for 2 quiches, which is perfect to feed a large crowd or to have leftovers to heat up later in the week for dinner. Pre-made or homemade crust works for this recipe. I lean towards pre-made crust when there is no top crust and homemade crust when I need both a top and bottom crust.
Ingredients:
1/2 tablespoon olive oil
8 asparagus spears, cut into 1-inch pieces
4 cups fresh baby spinach
1 clove garlic, minced
5 eggs
1 cup milk
3/4 cup feta cheese, crumbled
1/4 cup mozzarella cheese, shredded
1/4 cup Sartori Montamore, shredded
salt and pepper, to taste
4 scallions, chopped
2 9-inch pie crusts (pre-made or homemade; use GF pie crust to make this dish GF)
1 roma tomato, cut into slices
Preparation:
1. Preheat the oven to 375 degrees. 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, spinach, and garlic. Cook until asparagus spears are slightly tender, spinach is wilted, and garlic is fragrant. 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, mozzarella, and Montamore cheeses. Season with salt and pepper, to taste.
4. Remove pie crust from the freezer. Split asparagus pieces, spinach, and scallions between two crusts. Spread over the bottom of the crusts. Pour the egg and cheese mixture over the vegetables and into the crusts.
5. Bake quiche for 50 minutes or until quiche is set and browning.
6. About 10 minutes prior to completion of baking, place tomato slices on top of the quiche to bake and warm.
7. When finished baking, let quiche stand for 15 minutes before serving.
Ingredients:
1/2 tablespoon olive oil
8 asparagus spears, cut into 1-inch pieces
4 cups fresh baby spinach
1 clove garlic, minced
5 eggs
1 cup milk
3/4 cup feta cheese, crumbled
1/4 cup mozzarella cheese, shredded
1/4 cup Sartori Montamore, shredded
salt and pepper, to taste
4 scallions, chopped
2 9-inch pie crusts (pre-made or homemade; use GF pie crust to make this dish GF)
1 roma tomato, cut into slices
Preparation:
1. Preheat the oven to 375 degrees. 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, spinach, and garlic. Cook until asparagus spears are slightly tender, spinach is wilted, and garlic is fragrant. 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, mozzarella, and Montamore cheeses. Season with salt and pepper, to taste.
4. Remove pie crust from the freezer. Split asparagus pieces, spinach, and scallions between two crusts. Spread over the bottom of the crusts. Pour the egg and cheese mixture over the vegetables and into the crusts.
5. Bake quiche for 50 minutes or until quiche is set and browning.
6. About 10 minutes prior to completion of baking, place tomato slices on top of the quiche to bake and warm.
7. When finished baking, let quiche stand for 15 minutes before serving.