We're now full force into spring. The world is actually waking from it's winter hibernation. Blooming flowers, budding trees, spurts of glorious sunshine, and little animals doing, well you know what (Hey, what can I say? We have quite the ever growing wildlife population out where I live!). Sigh. Springtime magic. Aaaand the onslaught of allergies that comes with all of that beautimus springtime magic. For some. Not me though. But Adam is a sufferer, which means I also suffer indirectly. Sometimes you can't win.
And know what else spring is great for?? The start of our local farmer's market and awesome springtime produce. Strawberries, beets, peas, baby lettuces, radishes, and asparagus. Now asparagus is a tricky veggie for some. I prefer the skinnier spears because the fat ones seem to soak up waaay too much water and become spongy. Yuck. Also, it is quite a popular veggie to overcook. To mush. Not appetizing. Oh, and don't wash it good enough and you get sandy, gritty bites. So, make sure to rinse it really really well. The sand likes to hide out in the very tip tops of the spears. But when cleaned and cooked properly? Ahh, asparagus is wonderful and I love that this quiche highlights asparagus.
I've made this twice now and it doesn't last longer then 24 hours at my house. The second time I made it I did all the prep work the night before and my father-in-law asked what I was making now. I mentioned the quiche. And apparently it was quite the anticipated meal the next day. I had planned on making it for brunch, but somehow the day got away from me and no brunch. Oops. Total disappointment the entire day (or so I heard) until this came out of the oven for dinner.
Spring Asparagus Quiche with Spinach and Feta
12-16 skinny asparagus spears (the skinnier you use, the more you need)
1 6oz bag baby spinach, washed
5 large eggs
1 cup milk
1 cup feta cheese, crumbled
1/3 cup mozzarella cheese, shredded
2 green onions, sliced
salt and pepper to taste
1 9" pie crust
Preheat oven to 375˚ F. Arrange your pie crust in the bottom of a 9" pie dish.
Wash asparagus thoroughly. Remove woody ends by snapping them off (the asparagus has a natural breaking point where it goes from woody to tender, usually around 2-3"). Cut or snap asparagus spears into 1 1/2" pieces. In a medium saucepan, bring approximately 3 cups of water to boil. Fill a medium bowl 2/3 full with ice and water to create an ice bath. When the water in the saucepan is boiling, add in asparagus and cook for 1-3 minutes (the thicker your spears the longer they take). The asparagus is done when it has turned a bright vibrant green. Remove from boiling water with a slotted spoon and transfer them to the ice water bath to stop the cooking process.
In a large skillet or pot with a lid, add 2 Tbsp of water and spinach and cook, covered, for about 5 minutes. Spinach is done cooking when it is bright green and wilted. Transfer to a colander to drain. When spinach is cooled, using your hands, squeeze out all excess water.This prevents the quiche from becoming too watery and not being able to set properly.
With you fingers, break up the cooled and drained spinach into the bottom of the pie crust. Top with cooked asparagus. Sprinkle with salt and pepper to taste.
In a medium bowl, whisk together the eggs and milk. Add in feta, mozzarella, green onions, and salt and pepper. Pour over the top of the spinach and asparagus evenly. Bake for 45-50 minutes. Top of quiche should be browned slightly. Remove and let cool for 15 minutes or longer.
*Some chopped mushrooms would also be good in this, like oyster, chanterelle, white button, or cremini. They could be cooked with the spinach. Make sure if you add them, that you squeeze any excess moisture out of them after you have cooked them.
Source: Adapted from Two Peas and Their Pod
And know what else spring is great for?? The start of our local farmer's market and awesome springtime produce. Strawberries, beets, peas, baby lettuces, radishes, and asparagus. Now asparagus is a tricky veggie for some. I prefer the skinnier spears because the fat ones seem to soak up waaay too much water and become spongy. Yuck. Also, it is quite a popular veggie to overcook. To mush. Not appetizing. Oh, and don't wash it good enough and you get sandy, gritty bites. So, make sure to rinse it really really well. The sand likes to hide out in the very tip tops of the spears. But when cleaned and cooked properly? Ahh, asparagus is wonderful and I love that this quiche highlights asparagus.
I've made this twice now and it doesn't last longer then 24 hours at my house. The second time I made it I did all the prep work the night before and my father-in-law asked what I was making now. I mentioned the quiche. And apparently it was quite the anticipated meal the next day. I had planned on making it for brunch, but somehow the day got away from me and no brunch. Oops. Total disappointment the entire day (or so I heard) until this came out of the oven for dinner.
Spring Asparagus Quiche with Spinach and Feta
12-16 skinny asparagus spears (the skinnier you use, the more you need)
1 6oz bag baby spinach, washed
5 large eggs
1 cup milk
1 cup feta cheese, crumbled
1/3 cup mozzarella cheese, shredded
2 green onions, sliced
salt and pepper to taste
1 9" pie crust
Preheat oven to 375˚ F. Arrange your pie crust in the bottom of a 9" pie dish.
Wash asparagus thoroughly. Remove woody ends by snapping them off (the asparagus has a natural breaking point where it goes from woody to tender, usually around 2-3"). Cut or snap asparagus spears into 1 1/2" pieces. In a medium saucepan, bring approximately 3 cups of water to boil. Fill a medium bowl 2/3 full with ice and water to create an ice bath. When the water in the saucepan is boiling, add in asparagus and cook for 1-3 minutes (the thicker your spears the longer they take). The asparagus is done when it has turned a bright vibrant green. Remove from boiling water with a slotted spoon and transfer them to the ice water bath to stop the cooking process.
In a large skillet or pot with a lid, add 2 Tbsp of water and spinach and cook, covered, for about 5 minutes. Spinach is done cooking when it is bright green and wilted. Transfer to a colander to drain. When spinach is cooled, using your hands, squeeze out all excess water.This prevents the quiche from becoming too watery and not being able to set properly.
With you fingers, break up the cooled and drained spinach into the bottom of the pie crust. Top with cooked asparagus. Sprinkle with salt and pepper to taste.
In a medium bowl, whisk together the eggs and milk. Add in feta, mozzarella, green onions, and salt and pepper. Pour over the top of the spinach and asparagus evenly. Bake for 45-50 minutes. Top of quiche should be browned slightly. Remove and let cool for 15 minutes or longer.
*Some chopped mushrooms would also be good in this, like oyster, chanterelle, white button, or cremini. They could be cooked with the spinach. Make sure if you add them, that you squeeze any excess moisture out of them after you have cooked them.
Source: Adapted from Two Peas and Their Pod
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