Asparagus, Spinach & Feta Quiche

Asparagus, Spinach & Feta Quiche
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 428.3
  • Total Fat: 28.7 g
  • Cholesterol: 264.5 mg
  • Sodium: 673.0 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 20.2 g

View full nutritional breakdown of Asparagus, Spinach & Feta Quiche calories by ingredient


From Two Peas and Their Pod - Can use other cheeses such as brie From Two Peas and Their Pod - Can use other cheeses such as brie
Number of Servings: 4


    1 crust, single 9" Pie crust, frozen, ready-to-bake or make your own
    5 large Egg, fresh, whole, raw
    8 spear, medium (5-1/4" to 7" lo Asparagus, fresh
    1 cup Whole Milk
    .75 cup Athenian feta cheese traditional
    2 oz Mozzarella Cheese, part skim milk
    4 Green Onions (fresh-1 stalk)
    4 cup Baby Spinach (raw)
    1 tbsp Extra Virgin Olive Oil - recipe calls for 1/2 tbsp. I like more.
    salt and pepper to taste


Can use different cheeses such as brie.



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.

Serving Size: 1/4 of a 9" pie

Number of Servings: 4

Recipe submitted by SparkPeople user LIFE_IN_HAWAII.