Asparagus & Spinach Quiche

Quiche traces to French country cooking, where eggs and cream bake into a silky custard in a tender crust. This spring version folds asparagus and spinach with Gruyère and feta for a make-ahead vegetarian dinner.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 390 cal
• 17g protein
• 22g carbs
• 27g fat
• 2g fiber

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Ingredients

• 1 (9-inch) refrigerated pie crust
• 12 oz fresh asparagus
• 4 cups packed baby spinach
• 5 large eggs
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/3 cup crumbled feta
• 1 large shallot
• 2 garlic clove
• 2 tbsp chopped fresh dill
• 2 tbsp snipped fresh chives
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp ground nutmeg

Instructions

1. 1Preheat oven to 375°F. Unroll the pie crust into a 9-inch pie dish, press gently into the corners, and crimp the edges. Prick the bottom several times with a fork. Line with parchment and fill with pie weights or dried beans.
2. 2Blind-bake the crust 12 minutes, then carefully remove weights and parchment. Bake another 5 minutes until the bottom looks dry and pale gold. Cool on a rack while you prep the filling. Reduce oven to 350°F.
3. 3Trim woody ends from asparagus and cut spears into 1-inch pieces on a slight bias. Thinly slice the shallot and mince the garlic.
4. 4Heat olive oil in a large skillet over medium heat. Add shallot and cook 3 minutes until softened. Add asparagus and salt; sauté 4–5 minutes until bright green and just tender-crisp.
5. 5Add garlic and cook 30 seconds. Pile in the spinach by handfuls, stirring until fully wilted, about 2 minutes. Transfer the vegetable mixture to a plate and let cool 5 minutes so it does not scramble the eggs.
6. 6In a large bowl whisk eggs, milk, cream, salt, pepper, nutmeg, lemon zest, dill, and chives until smooth and slightly frothy. Stir in the Gruyère.
7. 7Spread the cooled asparagus-spinach mixture evenly over the pre-baked crust. Sprinkle feta on top. Slowly pour the egg mixture over the vegetables, gently shaking the pan so custard settles into gaps.
8. 8Bake at 350°F on the center rack for 35–40 minutes until the center is just set (it should jiggle slightly like gelatin) and the top is puffed and golden in spots. A knife inserted near the center should come out clean.
9. 9Cool the quiche on a wire rack at least 15 minutes before slicing—this helps the custard firm up for clean wedges. Garnish with extra snipped chives and a few asparagus tips if desired.
10. 10Serve warm or at room temperature with a simple green salad dressed in lemon and olive oil. Leftovers keep refrigerated up to 3 days and reheat beautifully at 300°F.