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1
Preheat the oven to 350 degrees.
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2
Cover just the edges of the pie crust (the lip) with aluminum foil to brevent over browning.
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3
Crack eggs into a large mixing bowl and add the milk, blend with an electric mixer on low speed for 1 minute, or beat with a whisk or fork for several minutes until well blended and uniform (The more thoroughly you mix this, the more fluffy and light this dish will be).
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4
Take the frozen chopped spinach and the fresh broccoli and cut them finely or run through food processor until minced and then put into the bowl with the egg mixture.
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5
Thinly slice dime sized slices of the asparagus.
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6
Add asparagus, minced onions, and salt into the mixture and stir well and pour half of the mixture into each pie crust.
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7
Bake the quiches in the oven for 35-45 minutes until center is solid.
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8
Melt the cheddar cheese, either on the stive over low heat, or in the microwave after slicing it up.
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9
Pour half the melted cheddar on each quiche.
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10
Return the quiche to the oven and cook another 5-15 minutes, until quiche is cooked through and the cheese is slightly brown, to well browned, depending on your preference. We prefer barely browned and slightly liquid.
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11
Slice into 1/8ths for one serving.
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12
Variations- try other cheeses like swiss (traditional), herbed cheeses, provelone for a smoky flavor, or even gouda or edam. Other good ingredients to try may be bacon (we use vegetarian bacon, a few strips finely minced as it is a strong flavor), ham, etc.
