Asparagus, Spinach, & Feta Quiche

By Maria Lichty

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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!

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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.
4.59 from 78 votes


  • 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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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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Vegetarian Main Dishes Breakfast/Brunch

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  1. So funny! My MIL and I were just talking about our love for egg bakes of all kinds yesterday. I’m going to send her this link. Perfect Easter breakfast.

  2. Your quiche looks gorgeous! Homemade pie crusts and I don’t get along all the time, so I do go for a storebought one. I love Wholly Wholesome-it doesn’t have a wierd store bought taste to it like some do. This would be great for breakfast Easter morning. Hope you and your family enjoy a happy Easter!

  3. Yum! Your quiche looks wonderful! I love that you added asparagus!! Have a great holiday weekend!

  4. I hope that your family enjoy a happy Easter. I love quiche and yours looks absolutely wonderful. I don’t ever use a homemade crust (I have some unique way of not making them not turn out, ever!) I use Wholly Wholesome crusts. They don’t have that weird store bought taste to them that some do. They are delish.
    Happy Easter Maria!

  5. I hadn’t made a quiche until just last year either! It’s just one of those things I forget about sometimes. But this sounds lovely! Awesome idea!

  6. Oh my goodness does this sound good. I’ve never made a quiche, but I sure have eaten my fair share 🙂

  7. This looks so fluffy and delicious. Love all the yummy vegetables too! Everyone should have a good quiche recipe on hand, they’re always a crowd pleaser!

  8. Quiche is like the quintessential brunch item. And I LOVE it!
    Josh did a great job, although, I’d venture to say you’d probably do an awesome job too!

  9. I LOVE quiche!!! This looks so good! I usually make a chicken , broccoli quiche but I’m going to have to try this one next time!

  10. The flavor and texture of your quiche sounds awesome! I like how delicious and nutritious your recipe looks on top of being able to feed a whole family! Nice work and Happy Easter!

  11. I can’t believe you’ve never made a quiche before!!! They are one of my favorite things to make and eat! 🙂 Happy Easter to you and Josh!!

    1. You know Josh really wanted to make your bacon quiche, but he decided to make one I could eat too:) Have a great Easter!

  12. I’ve never really been a quiche fan but we made a crustless spinach quiche last week that changed my opinion. We don’t have a lot of time to make pie crust these days with a little one running around. So, I usually use the frozen pie crusts at Trader Joe’s because they’re made with butter and don’t have that store bought taste.

  13. I love quiche and we should have some wild asparagus soon so I will give this a try. Way to go Josh!

  14. What…you had never made one before? That’s crazy! They are sooo good! This looks like a perfect blend of veggies and protein. Mmmmm! 😀 Pinning!

  15. Tried this with Brie (didn’t have any Feta on hand) and it was WONDERFUL… probably the simplest quiche recipe I’ve seen (IDK why people try to complicate it with methods and all these extra ingredients!.) THANKS!

  16. Yum! Josh sure can make a mean quiche. 🙂 It’s been a while since I made one myself, Easter morning seems like a perfect time to remind myself how yummy they are!

  17. Love that you get your man to make you quiche – in England we used to say “Real Men don’t eat quiche!” but I guess they can make it.

  18. quiche is seriously one of my favorite foods ever…it’s so versatile and delicious!

  19. I can’t eat bacon or ham so I usually don’t get to eat quiche. I’m going to try this one! Thanks Josh!

  20. This just screams Easter brunch! We’re actually doing a brunch this year instead of our normal dinner and I wish I could convince my mom to make this instead of this potato + leek one, but she’s pretty darn set in her ways about that casserole…
    Have a great holiday!

  21. I love quiche. I wish my family would eat it. I think they don’t want it, just because it’s called “quiche.” I’m going to force it on them one of these days! I never thought of using feta in it, but it sounds like a fabulous idea!

  22. It is in the oven as I write this! Thank you for the fantastic recipe, my boys are home today and it will be the perfect late lunch for Good Friday. Happy Easter!

  23. Well, Maria, we are kind of on the same wavelength! You’ve never made a quiche and I’ve never made one worth eating.
    I, however, and for once, happen to have all of those ingredients sitting in my fridge!
    I’m thinking my Quiche glory days may be approaching!

  24. I love quiche..i also have the same comment.. your’s looks wonderful and my quiche never looks that good!

  25. Lovely and gorgeous quiche! You’re not a bad food blogger at all. Have a great weekend!

  26. That’s one awesome looking quiche!! Quiche is actually one of the first things I learned to make. My mom used to make me 4 quiches to freeze every time I was home from college and then taught me to make my own 🙂

  27. I’ve actually never made a quiche either! So don’t feel bad. 🙂 I love all of the veggies in this! I’m thinking it’s about time I actually made one.

  28. Quiche is one of my favorite things to make and eat. It’s light and healthy for you. I have made it for years! This looks like a great recipe.

  29. Made this quiche yesterday and two more recipes from your Blog! Big Hit for the quiche, the Macaroons w/ the nutella and the orange choc. Ricotta cookies! Thanks for the recipes!

  30. I can’t believe you’ve never made quiche! I love just about every kind, and this one also looks delicious!

  31. There’s just something so comfy and satisfying about a quiche…especially when someone else makes it!! Looks delicious!

  32. Josh and Maria, I made this for dinner last night for myself and my husband. Wow was it delish, we ate most of it !! I was sort of nervous with the spinach asparagus combo but it was perfect. Thanks for another great recipe!

  33. I love quiche but I’m also too afraid to make it on my own. Lord only knows why! This is beautiful and absolutely screams spring time to me 🙂

  34. Just made this tonight & we LOVED it. My first quiche and it turned out beautifully, if I do say so myself. I even used a 8″ cake pan with no problems.

    I happen to have Dorie Greenspan’s baking book & used her crust. Mmm!

    I love your recipes. Thanks for helping us transition to meals with less meat. (Oh, & I have to say a big “thank you” to you for my latest go-to pancake recipe. It’s your Whole Wheat Kefir Pancakes. My favorite. I usually use milk, but it is so yummy. I even have them as snacks sometimes. And the blueberry sauce it a nice change-up to maple syrup. Thank you!)

  35. DELICIOUS! This quiche and all the other great brunch recipes you linked are going to be wonderful for Mother’s day brunch, too!

  36. Quiche in the oven…taking it to mother’s day brunch tomorrow and looking forward to the raves it will definitely draw!!
    Thank you again for another wonderful recipe to share!!

  37. In the process of making this now..assuming my A/C is working..might be a bad idea to bake a quiche on a hot TX day with no A/C, guess we’ll see. Quick question tho, why do you put the crust in the freezer while assembling the other ingredients? I’ve always done a partially pre-baked quiche crust.

  38. Yes, but what purpose does it serve? I usually chill my crust for 20 minutes before rolling it out. Does chilling again before filling doing anything special? Guess I’ll find out..A/C is in fact working so the quiche is in the oven. Can’t wait to try it.

  39. I haven’t made a quiche in years, but this is tempting me BIG time. I’m going to have to try to make it without a crust cuz of the carbs but I’m sure we’ll love it cuz we sure do enjoy asparagus and spinach. Congrats to Josh on a great job with this recipe!


  41. OK. Pardon me; just saw a couple of positive comments from people who tried it…but I had to dig. Thanks so much! I’m planning on purchasing the ingredients and trying out on my family as an accessory dish for Thanksgiving weekend. best to everyone!

  42. Just wondering if I could used collard greens instead of spinach. I have some left over from Thanksgiving that has been in the freezer. Just trying to use what I have. Anyone have any advice?

  43. I have some frozen white asparagus pieces in the freezer…. was wondering if I need to change any of the cooking instructions to accommodate the frozen? Thanks!

  44. I just wanted to leave a comment to let you know that I Googled “asparagus spinach casserole” because I had some of both to use up. This recipe came up in my search, and I made it this evening. SO GOOD. So, so good. Thank you!!

  45. This is my go-to recipe for quiche. Anytime I ask my 3yr old what he wants for supper, without hesitation he says ‘quiche!!’ This is a HIT in our household, we’re lucky if we end up with leftovers. The only (minor) modifications I have made is to add a touch of paprika and I have changed up the mozzarella for whatever I have on hand (usually cheddar). Oh! And one time we added some leftover ham–mmmmm mmmmm delish! Thanks for sharing!!!

  46. EXCELLENT recipe! Would recommend to all my friends and staff! Lovely, light and filling, even my Italian mom gave it 2 thumbs up! WTG!

  47. I found this recipe on Pinterest and just made the quiche today for a baby shower – it was delicious and a huge hit! I’ had actually never made a quiche before either, but it was so easy and I thought this had great flavor ad creaminess. Thanks so much for the great recipe! I’ll look forward to reading more of your blog!

  48. Just made this today – WONDERFUL!!! So easy to throw together and it’s delicious! I just love this site and have to admit – you guys are turning me into a cook. My family is wondering who this domestic goddess is in the kitchen LOL!

  49. 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 🙂

  50. 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!

  51. 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 🙂

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

  53. 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!

    1. 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.

  54. Do the green onion get sauteed with the asparagus and spinach or just put into the pie crust? Thanks!! 🙂

  55. 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.

  56. 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!

  57. 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?

  58. 5 stars
    Throughly enjoyed this .  Served it at a ladies luncheon with a salad and fruit .  It was a big hit.
    Thank you.

  59. 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. 🙂

  60. 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.

    1. 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

  61. 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.  

  62. 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.

  63. 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?


  64. 5 stars
    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.

  65. 5 stars
    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 I made the savory version, no vanilla or sugar. Thank you so much for sharing!

  66. 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?

  67. 4 stars
    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.

  68. 5 stars
    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.

  69. 5 stars
    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.

  70. 5 stars
    Hi Maria,

    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.


  71. 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?

  72. 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?

  73. 4 stars
    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!

  74. 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!!!

  75. 4 stars
    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.

  76. 5 stars
    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.

  77. 5 stars
    Thank you for this recipe. It was so easy to make and it turned out perfectly. The texture was really good and it tasted delicious. I will be making this one again. Thank you for sharing.

  78. 5 stars
    This was the most amazing quiche i have ever had! Hands down! I have made it once a week for 3 weeks now. The flavor is perfect. The feta adds so much flavor. I would have never thought to put feta in a quiche or asparagus! THANK YOU

  79. Do you think this recipe would work as crust less mini quiches for finger food at a St. Patrick’s Day reception? I thought it would be perfect because of the green!