Ingredients

The following ingredients have 36 Servings
  • 4 large eggs
  • 2-4 TBSP asparagus pesto ((or favorite pesto))
  • 9 oz frozen chopped spinach ((or fresh sauteed spinach))
  • 1/4-1/2 onion ((approx. 1 cup chopped))
  • 2/3 cup half and half or light/heavy cream
  • 1/3 cup crumbled feta cheese
  • salt and pepper (to taste)
  • splash some extra color onto this dish by topping it with fresh tomatoes!
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup ice cold water

Instruction

  • Preheat oven to 350 degrees F.
  • First make your asparagus pesto. It's super easy and can be whipped up in minutes! [click here for instructions + recipe] or grab your favorite pesto, both will be fabulous!
  • To make the crust, first mix the flour and salt with fork. In a separate bowl, beat the oil and water with a whisk or fork to thicken.
  • Pour into flour and mix gently with a fork. [just til mixed, don't overwork it]
  • Divide dough into 4 equal parts and press each flat on a solid surface. You'll want to press the dough super thin so it comes out flaky and magical.
  • Then press each doughy disc into 4 mini tart pans and season each with a little freshly ground black pepper.
  • Making one big quiche instead? Press the dough into a 9-10 inch pie dish.
  • If you're using frozen spinach, defrost in the microwave or pop the pouch in boiling water to heat. Place into a clean dish towel or stack of paper towels and squeeze out moisture to dry the spinach.
  • Use half the spinach for the quiche and the other half for a bowl of spinach dip or cram the entire package of spinach into this quiche! The choice is yours!
  • Next saute the onion in a teeny bit of oil, adding the garlic towards the very end to prevent burning.
  • Season with a little salt, pepper, and even a little garlic powder for added flavor.
  • Beat the eggs until the yolks and whites are incorporated and add your half and half.
  • Add a little salt and pepper to taste.
  • Top the crust with minced garlic, veggies, and feta and pour in egg mixture.
  • Bake at 350F for 30-35 minutes.
  • About 10-15 minutes into the cooking process, swirl in your pesto to the semi-solidified quiche. If you rather bake and forget about it, plop it in before baking!
  • Crumble a little feta on top and serve. If you're feeling feisty, sprinkle with red pepper flakes for an early morning pick-me-up... aka a kick in the tastebuds!
  • Store leftovers in the fridge and reheat via toaster oven or conventional oven at 350 for 15-20 minutes, They also microwave fabulously if needed. And freezer friendly? Of freaking course! Now get your butt in the kitchen!