Asparagus and Spinach Quiche with Feta and Provolone

A simple savoury quiche made with asparagus, spinach, green onions, feta and Provolone cheese. This vegetarian spring quiche is great for brunch or dinner.

1 (9") pie crust
½ Tbsp. extra-virgin olive oil
8 asparagus spears, ends removed and cut into 1" pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
¾ cup feta cheese, crumbled
¼ cup Provolone cheese, shredded
sea salt
black pepper, freshly ground
4 green onions, chopped

Preheat the oven to 375°F (190°C, Gas Mark 5). Line a 9" 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.