Asparagus, Spinach, & Feta Quiche

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Confession-I’ve never made a quiche before. Yes, I am posting an Asparagus, Spinach, and Feta Quiche recipe today, but Josh made it all by himself. I told Josh that I was in the mood for a spring quiche and he volunteered to make one, so I let him. He made the pie crust from scratch and used my favorite spring vegetable, asparagus, to create a glorious vegetarian quiche.

Josh used Dorie Greenspan’s pie crust recipe from Baking: From My Home to Yours to make the quiche, but you can use your favorite pie crust recipe or even use a store bought pie crust if you are short on time. The pie crust is filled with lots of spring green-asparagus, spinach, and green onions. Josh also added feta and mozzarella cheese.

The quiche was perfect in every way. The asparagus and spinach were the perfect addition to the savory custard filling. We enjoyed the quiche for Sunday brunch and heated up the leftovers for dinner the following day. It is good any time of the day.

I kind of feel like a bad food blogger because I have never made a quiche, but oh well, maybe next time I will make a quiche for Josh. Or maybe not since he did such a good job:)

This Asparagus, Spinach, and Feta Quiche is perfect for Easter brunch on Sunday. If you are looking for other Easter brunch recipes, here are a few of our favorites:

We hope you all have a happy Easter weekend!

Asparagus, Spinach, & Feta Quiche

A simple savory quiche made with asparagus, spinach, green onions, feta, and mozzarella cheese. This vegetarian spring quiche is great for brunch or dinner.
5 from 8 votes
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes

Ingredients

  • 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 feta cheese
  • 1/4 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 4 green onions chopped
  • 1 9- inch pie crust

Instructions

  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 feta 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Hello! I made your quiche recipe last night for me and friend and it was really great! It was my first time making quiche, so I was a bit worried, but it turned out fabulous. I added some red pepper in it, which was nice too. Thanks for posting this 🙂

  2. I made this delicious recipe yesterday for 2 quiches. One went as a dinner for a friend, and the other for us. They came out great! I like to steam the veggies until just tender rather than cooking them in butter. And I used 1/2 cup of milk and 1/2 cup of whipping cream as a variation, and they still came out very light and fluffy. I followed all the rest of the recipe. It is very good!

  3. My family loves this recipe! I tried it a second time with just a whole cup of shredded Italian blend cheese and it turned out great! Trying it out again tonight with ham left over from Easter in it 🙂

  4. I’ve made this quiche several times, varying the veggies occasionally depending on what I had on hand. It is delicious!

  5. Is this quiche fluffier than some? Love the flavors but may want to try it next time wth a more dense texture – would adding egg and decreasing the milk achieve this result? Thanks!

  6. 5 stars
    I made this last week and it was delicious! Making it again today. Very easy recipe, and it tastes great the next day if you have leftovers.

  7. 5 stars
    I love this quiche recipe, I have been making this since it was first posted in 2012. We grow our own asparagus and I make it about 4 times each asparagus season,  I think it’s my favorite quiche and so easy to make. Thank you such an awesome recipe!

  8. I can’t wait to try this recipe! Can I use frozen spinach and if so, do you have any idea how much I should use?

  9. 5 stars
    I typed “feta and asparagus quiche” into google, having never made any such thing but wanting to try. This recipe MORE than fit the bill! Besides being ridiculously simple to prepare and combine, it baked perfectly. I had some doubts about putting in the vegetables first, but here is the brilliance: when I poured the egg mixture over the veggies, the eggs obviously drained down and then cooked up, lifting the vegetables, while the cheese got stuck on top of the veggies, creating a deliciously cheesy top that browned nicely at the finish. It turned out not even to matter that I forgot to chop the spinach or drain the cooked vegetables–the quiche withstood my baking snafoos! For every single reason, I recommend this recipe. 🙂

  10. 5 stars
    Delicious combination!  I also used a large courgette (sliced and pan fried with Fry Light) and made as crust less quiche – trying to be good on Slimming World!  Will definitely make again.

  11. I’m planning to make several of these for a baby shower.  Did you use the 9″ regular or deep dish pie plate?  It looks like a deep dish from the photos.  

  12. 5 stars
    I made your quiche today – it was delicious. I followed your recipe exactly, and used a store-bought pie crust. The pie crusts were sold in two and my husband has already suggested I make another quiche (the same one) next weekend.

  13. 5 stars
    Delicious light and flavorful quiche recipe! Although, I substituted kale in replacement for the spinach and added some minced onions and it turned out perfect!

    1. I don’t fully understand the asparagus prepping part. The ends are cut off. Are those thrown away then? Which part is cut into one inch pieces?

      Thanks

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