DESCRIPTION ABOUT ASPARAGUS AND FETA QUICHE
Enjoy the fresh and vibrant flavours of this Asparagus and Feta Quiche. Perfect for breakfast, brunch, or a light dinner, this crustless quiche is a healthy, gluten-free option that delivers a delicious taste. The combination of tender asparagus, tangy feta cheese, and aromatic chives makes every bite delightful. Quick and easy to prepare, this dish is ideal for busy days or a relaxing weekend meal. Serve it warm or at room temperature for a versatile and satisfying dish that will be a hit at any table.
RECIPE CATEGORY
- Breakfast
- Brunch
- Lunch
- Dinner
- Entrée
- Side
SERVING SIZE OF ASPARAGUS AND FETA QUICHE
4 servings
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
- Bake
- One-Pot Wonders
OCCASION/HOLIDAY
- Family Reunion
- Mothers Day
- Spring
- Easter
- Potluck
- Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy
- Low Fat
- Vegetarian
- Gluten-Free
DISH TYPE
- Quiche
INGREDIENTS FOR ASPARAGUS AND FETA QUICHE
- 8 thin asparagus spears, ends removed and cut into 1-inch pieces
- 4 green onions, chopped
- 6 large eggs
- 2/3 cup milk (of choice)
- 1/4 cup half and half (or substitute with more milk)
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup feta cheese, crumbled
- 2 Tbsp chives, finely chopped
FULL NUTRITIONAL INFORMATION
- Calories: 150 per serving
- Protein: 10g
- Carbohydrates: 5g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 200mg
- Sodium: 400mg
- Fiber: 1g
- Sugar: 3g
PREPARATION FOR ASPARAGUS AND FETA QUICHE
- Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a 9-inch pie dish or quiche dish lightly with cooking spray or oil.
- Prepare the Vegetables: Trim the ends of the asparagus and cut them into 1-inch pieces. Chop the green onions finely.
- Blanch the Asparagus: Bring a small pot of water to a boil and blanch the asparagus pieces for 2-3 minutes until they are bright green and tender. Drain and set aside.
- Mix the Eggs and Dairy: In a large mixing bowl, whisk together the eggs, milk, and half and half until well combined. Add the oregano, salt, and black pepper.
- Combine Ingredients: Stir in the chopped green onions, blanched asparagus, and crumbled feta cheese into the egg mixture. Mix well.
- Pour into Dish: Pour the mixture into the prepared pie dish, spreading it out evenly. Sprinkle the chopped chives on top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the quiche is set and lightly golden on top. A knife inserted into the centre should come out clean.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.
PREP TIME
15 minutes
COOKING TIME
30 minutes
TIPS WHILE COOKING ASPARAGUS AND FETA QUICHE
- Use Fresh Asparagus: Fresh asparagus gives the best flavour and texture. Avoid canned or frozen varieties for this recipe.
- Pre-Chop Veggies: Pre-chop vegetables to save time during preparation. Store them in an airtight container in the fridge.
- Drain Well: Make sure the blanched asparagus is well-drained to avoid adding excess moisture to the quiche.
- Room Temperature Ingredients: Use room temperature eggs and dairy for a smoother mixture.
- Check Doneness: Use a knife to check if the quiche is set. Insert it into the centre; it should come out clean.
- Let It Cool: Let the quiche cool for a few minutes before slicing to make it easier to cut and serve.
VARIATIONS
- Add More Vegetables: Include other vegetables like bell peppers, spinach, or mushrooms for added flavour and nutrients.
- Dairy-Free: Use a dairy-free milk substitute and omit the half and half. Replace feta with a dairy-free cheese alternative.
- Herb Swap: Substitute chives with fresh dill or parsley for a different herb flavour.
- Protein Boost: Add cooked, crumbled bacon or diced ham for extra protein and flavour.
PREPPING AND STORAGE
- Storing in the Fridge: Allow the quiche to cool completely, then cover it tightly with plastic wrap or foil. Store in the refrigerator for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 175°C (350°F) until heated through.