Spinach and Asparagus Quiche Recipe

Name: Spinach and Asparagus Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sour cream; 1 tablespoon salt; 2 1/2 cups half-and-half; 8 eggs; 1 tablespoon pepper; Pinch nutmeg; 1 pre-made pie crust; 3/4 cup spinach, blanched, chopped and any excess water removed; 6 spears asparagus, chopped; 3 cups grated Gruyere or Swiss cheese

Servings: persons

2 tablespoons sour cream
1 tablespoon salt
2 1/2 cups half-and-half
8 eggs
1 tablespoon pepper
Pinch nutmeg
1 pre-made pie crust
3/4 cup spinach, blanched, chopped and any excess water removed
6 spears asparagus, chopped
3 cups grated Gruyere or Swiss cheese

1
In a medium mixing bowl, beat together the sour cream and the salt.
2
Add the half-and-half, eggs, pepper, and nutmeg.
3
For the crust:
4
Preheat the oven to 350 degrees F.
5
Place a pie tin on top of the pie crust and turn the crust upside down.
6
Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown.
7
Remove from oven and allow to cool.
8
To assemble:
9
Mix the filling ingredients together.
10
Fill the blind baked pie shell with the filling.
11
Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust.
12
Bake for 45 minutes until puffed and browned.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons sour cream, 1 tablespoon salt, 2 1/2 cups half-and-half, 8 eggs, and more.

Yes, Spinach and Asparagus Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Asparagus Quiche

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