Yield: 6 ServingsPrint
1/2 tablespoon olive oil
8 asparagus spears, cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
1 cup Shredded Montasio cheese
Salt and pepper, to taste
4 green onions, chopped
Preheat the oven to 375°F. Line a 9-inch pie plate with pie dough; crimp edge. Freeze.
In a large skillet, over medium heat, heat olive oil. Add asparagus spears, cooking until just tender. Add spinach to skillet and cook until wilted, about one minute. 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 cheese, salt and pepper.
Remove pie crust from the freezer. Place asparagus, spinach, and onions on the bottom of the crust. Pour egg and cheese mixture over the vegetables. Bake for 45 minutes or until quiche is set and slightly golden brown. Let stand for 15 minutes before serving.