Spring Time Quiche Recipe

Quiche with asparagus

I had my sister, niece, and grandmother over for breakfast last weekend and since Mark was out of town, I thought it would was a great excuse to make a girly breakfast for my three favorite ladies. Quiche always comes to mind when I think of girly breakfasts along with fresh fruit and freshly whipped cream. When it came to throwing this quiche together, it was more like throwing in any and every vegetable I had in my refrigerator. My favorite veggie in-season is beautiful, tasty asparagus. Mmmmmm! Along with kale, spinach, onion, and mushroom, it was literally oozing with veggies.

Ingredients

• 8 white mushrooms, chopped
• 10 asparagus spears, chopped
• 1 small white onion, chopped
• 2 garlic cloves, minced
• 1 cup fresh spinach, chopped
• 2 kale leaves, chopped (except for the stem)
• 1 cup feta cheese crumbles (I used reduced fat feta)
• 2 cups Monterey jack cheese, shredded
• 1/2 cup milk (I used 1%)
• 1/2 cup half and half
• 5 eggs
• I pre-made frozen pie shell, thawed

Preheat oven to 375 degrees F. Thaw pie crust and mold into deep tart pan or pie pan. Next, cook up the veggies by heating up a large skillet with 1 teaspoon of olive oil. Add minced garlic, chopped onions, and mushrooms and cook until onions are translucent (about 5 minutes). Add a dash of salt (1/4 teaspoon) and mix in. Next, add kale and spinach and cook for a couple more minutes until both kale and spinach are wilted. Remove from burner to allow it to cool. Meanwhile, beat eggs, milk, and half and half until combined. Mix in feta cheese and Monterey jack cheese until combined. When cooked vegetables are luke warm to the touch (we don’t want the eggs to cook on contact before baking) mix in with egg mixture. Pour filling into pie shell and bake for 40-45 minutes.