5. Spinach, Feta, and Asparagus Quiche
What you need:
Half tbsp olive oil
8 spears of asparagus, cut into one-inch pieces
4 cups of baby spinach
5 large eggs
A cup of milk
¾ cup of crumbled feta
¼ cup of mozzarella
Salt and pepper to taste
4 chopped green onions
A nine-inch pie crust
To make:
Preheat the oven to 375 degrees. Line the pie plate with the dough and place it in the freezer. In a skillet, heat the oil over medium-high heat. Add in the asparagus and spinach. Cook until spinach wilts and asparagus is slightly tender. Move the spinach to a colander and squeeze out the liquid. Set aside.
In a bowl, whisk together the milk and eggs. Stir in the cheeses. Season with salt and pepper to taste. Remove the pie crust from the freezer. On the bottom of the crust place the green onions, spinach, and asparagus. Pour the egg mixture over the top. Bake for about 45 minutes or until it is set and slightly brown. Let stand for about 15 minutes and then serve.