Asparagus, Spinach, & Feta Quiche

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Asparagus

  Raw

  8 spear, large or 160g

• Spinach

  Raw

  4 cup or 120g

• Egg

  Whole, fresh eggs

  5 large or 250g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Feta cheese

  ¾ cup, crumbled or 113g

• Mozzarella cheese

  Whole milk

  ¼ cup, shredded or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Pie crust

  Cookie-type, prepared from recipe, graham cracker, baked

  1 pie shell or 210g

• Mozzarella cheese

  Whole milk, low moisture

  ¼ cup, shredded or 28g

Directions

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.

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