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:
- Coconut Crusted French Toast
- Lemon Cornmeal Pancakes
- Orange Almond Scones
- Eggs Benedict
- Blueberry Lemon Cream Cheese Muffins
- German Pancake with Berries
- Asparagus, Spinach, & Feta Cheese Frittata
- Lemon Ricotta Pancakes with Blueberry Sauce
- Stuffed French Toast with Brie and Berries
- Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese
- Israeli Couscous Salad with Roasted Asparagus, Artichokes, & Spinach
- Strawberry Spinach Salad with Strawberry Dressing
- Spinach Artichoke White Bean Crostini
- Glazed Lemon Cookies
- Coconut Lime Cupcakes
- Strawberry Cake
- Lemon Blueberry Bars
- Meyer Lemon Pudding Cake
- Coconut Macaroon Nutella Nests
- Chocolate Pudding Cookies with Mini Robin Eggs
We hope you all have a happy Easter weekend!
Asparagus, Spinach, & Feta Quiche
- 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
- 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.
- 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.
- In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.
- 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.
- Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.
Have you tried this recipe?
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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 🙂
So happy you liked the quiche!
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!
Glad you liked the quiche!
do you have calorie count for this dish?
This was absolutely delicious and easy. I added sauteed portobello mushrooms. I love your recipes. Thanks so much.
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 🙂
I’ve made this quiche several times, varying the veggies occasionally depending on what I had on hand. It is delicious!
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!
It is the eggs that puff up. Most quiches actually use less eggs and more dairy (like 3-4 eggs and 1 1/2 c cream/milk/half & half) which makes it denser and creamier.
Do the green onion get sauteed with the asparagus and spinach or just put into the pie crust? Thanks!! 🙂
You don’t need to cook them first! Enjoy!
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.
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!
You are welcome! glad you like it!
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?
I am always looking for new ways to make quiche. Your recipe looks greaat. Could I sub arugula for the spinach.
Throughly enjoyed this . Served it at a ladies luncheon with a salad and fruit . It was a big hit.
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. 🙂
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.
Do you have the nutritional information for it?
It looks great, and I’m going to make it anyway!
Can I make this w without the crust
I make this w seasoned breadcrumbs instead of crust. I spray my pan with olive oil or coconut oil and sprinkle with enough breadcrumbs to cover bottom of my pan
Do I bake longer if making two?
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.
It’s just a regular pie pan, not deep dish.
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.
So happy you loved the quiche!
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!
This is delicious! I’ll be making this again.
Can you make this quiche ahead and freeze?
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?
Discard the tough ends of the asparagus.
This was very tasty as well as easy to make. We are lucky to have our own hens & their eggs. Since the eggs are extra large I had enough filling for a crustless quiche too. My husband & son loved it. Great recipe, thank you.
You are welcome!
Amazing! My first try at homemade quiche…I’m 61 yo! Lol. I followed the recipe, but used 6 eggs, I added thinly sliced white mushrooms, and fresh mozzarella, as well. I also used an almond crust from fountain avenue kitchen.com/recipe/almond-flour-pie-crust-gluten-free. I made the savory version, no vanilla or sugar. Thank you so much for sharing!
Thank you for the recipe! I am planning to make this for Mother’s Day this weekend. Do you have any recommendations for a dish that would go nicely with this one for a full brunch menu?
Followed this recipe to the T- except for that I used a deep dish 9” pie shell. It still over flowed when I poured the egg mix over the vegetables. Had I known this recipe could make 2 quiches I wouldn’t have made plans for the second pie shell.
My family loves this quiche. I make it all the time, sometimes varying the veggies depending on what I have on hand. I’ve also subbed goat cheese for feta and it’s delicious that way too.
This turned out perfectly! I actually used heavy cream instead of milk and I liked the results. The baking time was perfect, and the amount of veggies in the filling was just right as well. It’s rare to find such an easy recipe that works on the first try! As a note, I used thawed Trader Joe’s pie crust from the frozen section.
I love this recipe – it’s my go-to quiche recipe. Thank you so much for sharing it!
I just wanted to write to say how much we love this quiche. It’s easy to prepare and is over-the-top delicious. I made it a couple of years ago at Easter for the first time. I made it again this year and my husband asked why I don’t make it more often. I agree with him. Thank you for your consistently great recipes.
That was my first thought when I read the ingredients list thanks for the heads up!
I love this recipe and I make it often. On your other spinach quiche recipe, you blind bake the crust. This recipe does not call for that, but I remember that it was Josh’s recipe and the first time you did quiche. Would it be good to blind bake the crust in this recipe?
this came out well!
Made this last night and it was delicious when it FINALLY finished baking! After 45 minutes (the last 15 with foil on top to keep crust from burning), it was still liquid in the middle. Baked it another 10 minutes and it was still runny. Finally after about 1:20 total, it was solid. I looked up why this might be and read that the milk and egg should be room temperature. I’ll do that next time and also have crust at room temp, because a crust right out of the freezer, as in your recipe, had to slow down the baking. At least, that’s my conclusion. Is that possibly the reason?
I made this without spinach because my hubby is allergic to it. I love it however. I added some mushrooms in place of the spinach and it was good but a bit bland. We like a lot of spice so next time I will add spices.
Thanks for sharing!
Going to make it Sunday.
Made this for dinner tonight and to take to my stepdaughter’s tomorrow for Mother’s Day. Added sautéed bacon to ours, but left hers without cuz she’s a vegetarian. BOTH were excellent! Used fresh asparagus from my garden. Didn’t have feta, so I added a little leftover cheddar and increased the mozzarella. I’m out of onions, so I used onion powder, then added some garlic powder and a pinch of cayenne, plus a little fresh chives for color. DEFINITELY A KEEPER!!!
This was a very tasty and easy recipe. My only criticism is that the amount of asparagus should have been given as a volume, not a number of stalks, as asparagus stalks vary considerably in size. I consulted some other recipes and ended up with about a cup of asparagus pieces – could have used a cup and a half.
Hello & thanks for yr recipe, looks delicious!!.
Request: other countries check recipes on internet & when you put oven temp in Fahrenheit we have to work out what that is in Celsius. Could you please add the degrees in C to yr recopes
for us? Thank you from Australia.
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