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Spinach Asparagus Quiche
Submitted by Lorie Baltes
Mon Jun 09 2008
Ingredients

For egg base:
3 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper


For filling:
1-1 1/2 cups asparagus (lightly steamed and chopped)
2 cups spinach (chopped)
1 cup mozzarella cheese (shredded)
1/4 cup green garlic (chopped)
1 tablespoon fresh rosemary (chopped; or 1 teaspoon dried)
or
1/4 cup fresh dill (chopped)

For crust:
1/3 cup flour
1/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup butter
fresh or dried herbs- we used basil (to taste; optional)

Preparation

In medium bowl, beat together eggs, milk, salt and pepper. Set aside.

To prepare crust, lightly mix together dry ingredients and herbs. Cut in butter until crumbly. Press firmly into a 9-inch pie pan, adding a little bit of water if needed to stick together.

Prepare filling by mixing asparagus, spinach, garlic and cheese together. Add herbs to egg-milk mixture. Pour filling into crust. Top with egg-milk mixture and ending with a sprinkle of reserved cheese. Bake in preheated oven at 425 for 15 minutes. Reduce heat to 350 and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.

A note from Lorie:

This recipe was adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. If you're searching for a good, simple cookbook, I highly recommend this one—it's one of our favorites.

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