This Asparagus and Spinach Quiche is a healthy dinner treasure! A flaky crust holds tender asparagus, spinach, and creamy eggs. Light, veggie-packed, and protein-rich, it’s perfect for any night—serve with a salad for a wholesome, satisfying meal that’s both comforting and delicious!
Recipe Tips and Tricks
- Crust Blind Bake: Pre-bake 10 minutes—prevents a soggy bottom.
- Asparagus Prep: Blanch briefly—keeps it tender, not chewy.
- Spinach Squeeze: Drain well—avoids a watery quiche.
- Egg Mix: Whisk with milk—makes it fluffy and light.
- Cheese Layer: Sprinkle some on top—melts into a golden finish.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Spinach Quiche—it’s a healthy dinner delight that’ll make your evenings feel cozy and nourishing! You’ll love how the flaky crust cradles a creamy egg filling studded with tender asparagus and vibrant spinach, creating a dish that’s light yet hearty, packed with protein, veggies, and pure comfort.
It’s perfect for those busy nights when you want something wholesome without a lot of fuss, or those relaxed evenings when you crave a satisfying meal that’s as good for you as it tastes. The oven does the work—just prep, pour, bake—and in about an hour, you’ve got a golden, veggie-rich quiche that’s versatile enough to pair with a crisp salad or enjoy on its own. Sprinkle it with cheese or fresh herbs, and you’ve got a crowd-pleasing winner that’s ideal for family dinners or a quiet night in—its wholesome flavors and ease will make it a staple. This recipe’s light, savory bliss will warm your heart—pure, healthy perfection in every slice!
Asparagus and Spinach Quiche
Flaky quiche with asparagus and spinach—healthy dinner comfort!
Ingredients
- 1 whole-grain pie crust (9-inch, store-bought or homemade)
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 5 large eggs
- ¾ cup 2% milk (or whole)
- 1 cup shredded cheddar or Swiss cheese
- 1 garlic clove, minced
- ¼ teaspoon ground nutmeg (optional)
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh chives or parsley, chopped (for garnish)
- Optional: a side salad or fruit for serving
Instructions
- Hey there, let’s whip up an Asparagus and Spinach Quiche that’ll make your dinner healthy and oh-so-cozy! Preheat your oven to 375°F—get it nice and warm! Roll out that whole-grain pie crust if it’s homemade, or pop the store-bought one into a 9-inch pie dish—press it in snug, then prick the bottom with a fork a few times. Grab some parchment and pie weights (or dry beans!), cover the crust, and blind bake it for 10 minutes—pull it out, remove the weights and parchment, and set it aside to cool a bit.
- While that’s baking, bring a small pot of water to a boil—toss in those asparagus pieces and blanch ‘em for 2-3 minutes until bright green and tender, then drain and rinse with cold water. Set ‘em aside! In the same pot, wilt the fresh spinach over medium heat for 1-2 minutes until it’s soft (skip if using frozen—just drain it well)—squeeze out any extra water and chop it up. In a big bowl, whisk the eggs and milk together—get it nice and frothy—then stir in the minced garlic, nutmeg if you’re using it, salt, pepper, and half the cheese (½ cup). Mix it all up until it’s a creamy, savory promise.
- Spread the asparagus and spinach evenly over the pre-baked crust—make it pretty!—then pour that egg mixture over the top, letting it settle in all cozy. Sprinkle the rest of the cheese on top for that melty finish, and pop it into the oven. Bake for 35-40 minutes—watch it puff up and turn golden, with the center just set (a little jiggle’s okay—it’ll firm up). Pull it out—oh, that cheesy veggie smell!—and let it cool for 10 minutes to slice clean.
- Sprinkle with fresh chives or parsley for that green pop, cut it into wedges, and serve it up—maybe with a little salad or fruit on the side. Grab a fork and dive into this healthy dinner treat—it’s flaky, creamy, and oh-so-satisfying!
Notes
- Blind bake crust—keeps it crisp, not soggy!
- Drain spinach well—too much water ruins the texture.
- Perfect for leftovers—tastes great cold or reheated!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 302Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 145mgSodium 327mgCarbohydrates 19gFiber 3gSugar 5gProtein 15g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pie Crust: Whole-grain store-bought or homemade—keeps it healthier.
- Asparagus: Fresh, medium stalks cook evenly—trim woody ends.
- Spinach: Fresh or frozen (thawed, drained)—adds green goodness.
- Eggs: Large, free-range if possible—rich yolks boost flavor.
- Milk: 2% or whole for fluffiness—almond milk lightens it.
- Cheese: Cheddar or Swiss melts well—feta swaps for tang.
- Garlic: Fresh minced for depth—powdered works too.
- Nutmeg: A pinch enhances flavor—optional but classic.
Variations and Substitutions
This quiche loves a remix! Swap asparagus for broccoli, zucchini, or mushrooms—keeps it veggie-packed. No spinach? Use kale, arugula, or Swiss chard—wilt or drain well. Trade pie crust for a gluten-free base or skip for crustless—adjust baking time. Add protein with ham, turkey, or bacon—boosts heartiness. Want heat? Toss in red pepper flakes or diced chilies. Gluten-free? Use GF crust—it’s set. Mix in cherry tomatoes, onions, or herbs like dill for extra flavor—serve with salsa or a side salad for a fuller meal. This recipe bends to your pantry and taste buds—make it yours!
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days—reheats well.
- Freezer: Freeze slices for up to 2 months; thaw in fridge overnight.
- Reheating: Warm in the oven at 350°F for 15 minutes—microwave works too.
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