Name: Asparagus, Spinach, & Feta Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 1/2 tablespoon olive oil; 8 asparagus spears ends removed and cut into 1-inch pieces; 4 cups fresh baby spinach; 5 large eggs; 1 cup milk; 3/4 cup crumbled feta cheese; 1/4 cup shredded mozzarella cheese; Salt and pepper to taste; 4 green onions chopped; 1 9- inch pie crust

This asparagus spinach feta quiche is a simple, creamy vegetarian quiche perfect for spring brunch or dinner. Get the recipe for a crisp crust!

I'll be honest: before this asparagus spinach feta quiche came along, I had never made a quiche. Not one. Josh stepped in and made this one from scratch, using Dorie Greenspan's pie crust recipe from Baking: From My Home to Yours. He filled it with asparagus, spinach, green onions, feta, and mozzarella. We ate it for Sunday brunch and then again for dinner the next day. It was that good.

Why You’ll Love This Asparagus, Spinach, & Feta Quiche

The fresh spring flavors of asparagus and spinach pair perfectly with salty feta, making it a natural for a spring brunch recipe.
It's a vegetarian quiche that comes together quickly, especially if you use a store-bought crust.
The custard is creamy and savory, with a tender crust that stays crisp thanks to a few smart tricks.

Key Ingredients for This Asparagus Quiche

Asparagus: Choose thin spears for quicker cooking and a tender bite. Trim the woody ends before cooking.
Feta cheese: Use brined feta for the best salty tang. Crumble it yourself rather than buying pre-crumbled for better texture.
Eggs: Large eggs are standard. Bring them to room temperature for a smoother custard.

Kitchen Tools for This Easy Quiche Recipe

9-inch pie plate (glass or ceramic works well)
Large skillet for cooking the vegetables
Colander for draining spinach
Whisk for blending eggs and milk
Large bowl for mixing

Tips for Making the Best Asparagus Quiche

For the best texture, let the eggs come to room temperature before whisking, it helps the custard bake evenly. Bake until the center is just set and the top is lightly golden, about 45 minutes. Let the quiche rest for 15 minutes before slicing; this allows the custard to firm up so you get clean slices.

Tips for a Crisp Crust in This Asparagus Spinach Feta Quiche

The biggest challenge with any quiche is a soggy bottom crust. This recipe tackles it in two ways. First, you freeze the raw pie crust for a few minutes before adding the filling. That cold start helps the crust set before the custard soaks in. Second, you squeeze the cooked spinach very dry. Any extra moisture from the vegetables will steam the crust. Follow those steps and you'll get a flaky, crisp crust every time.

Spinach Feta Quiche Variations to Try

If asparagus isn't in season, try broccoli or zucchini instead. For a different cheese profile, swap the feta for goat cheese or sharp cheddar. To make it non-vegetarian, add cooked bacon or ham. You can also use a gluten-free pie crust if needed.

What to Serve with This Spring Brunch Recipe

This quiche is a natural for a spring brunch. Serve it with a simple green salad dressed with lemon vinaigrette, or pair it with fresh fruit and roasted potatoes. It also makes a light dinner alongside a bowl of soup.

How to Store Leftover Asparagus Spinach Feta Quiche

Store leftover quiche in the refrigerator, covered, for up to 3 days. The flavors actually meld a bit overnight.

Can You Freeze This Vegetarian Quiche?

To freeze, let the quiche cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.