Thursday, March 26, 2015

Asparagus & Spinach Quiche

Pie Crust (9 inch):
1 c. flour
1/2 tsp. salt
Pie Crust
1/3 + 1 Tbsp. shortening
3-4 Tbsp. cold water

Quiche Filling:
1/2 Tbsp. olive oil
15 spears of asparagus, cut into 1 inch pieces
5-8 oz. fresh baby spinach
salt and pepper
5 eggs
1 c. milk
1 c. feta, crumbled
1/4 c. mozzarella, shredded
1 tsp. chives

To make the pie crust: Mix the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and can stick together.

Gather the pastry into a ball. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.

When the dough is ready, roll pastry on lightly floured surface into a circle larger than the pie plate. The crust needs to slightly fold over the sides when placed in the pie plate. Press the dough firmly against the bottom and side of pie plate. Just don't stretch it too much. Stick the pie plate with dough into the freezer while you make the filling.

Preheat oven to 375 F.

To make the quiche filling: Heat the oil in a skillet over medium heat. Add in the asparagus and spinach. Cook until the asparagus gets tender, but don't over-cook it. Season with salt and pepper as it is cooking. The spinach will wilt.

Transfer the spinach to a colander, and press with a spoon or paper towel to get any liquids out. Set aside.

In a large bowl, whisk the eggs and milk together. Stir in the cheeses. Season with salt and pepper.

Remove the pie crust from the freezer. Place asparagus and spinach on the bottom of the crust. Sprinkle with the chives. Pour the egg mixture over the top of the greens.

Dinner is ready
Bake for 45 minutes or until the quiche is set and golden.

Let stand 10-15 minutes before serving.

I could not stop eating this quiche.

Here's a link to the recipe I adapted:

I used good ol' Betty Crocker to make the pie crust.


No comments:

Post a Comment