Spinach asparagus quiche

May 15, 8:22 AMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold

The weekend is just around the corner which means family time and of course, breakfast.

What I love about quiche is that it is so easy to make, and in the meantime, I can clean out my refrigerator and throw in leftover vegetables and cheeses from the week.

The old stipulation that quiche is high in fat can be eliminated if you use low-fat or skim milk instead of the heavy cream; you can even use egg beaters if you wish. The end result is still very moist, delicious breakfast!

Enjoy!

Spinach and Asparagus Quiche
Recipe by: Courtney Monigold

Ingredients:
1 9-inch pie crust (store bought works just fine)
5 eggs
2 cups low-fat milk
2 cups slices provolone cheese
1 cup freshly grated parmesan cheese
1 ½ oz. goat cheese, crumbled
1 cup raw asparagus, chopped
2 cups fresh raw spinach, chopped
Salt and Pepper

Directions:
Preheat the oven to 400 degrees.
Line a 9-inch pie pan with the pie crust. Line the bottom with a layer of provolone, spinach, asparagus, and parmesan cheese.
In a large bowl, beat eggs and milk together. Pour into the prepared pie crust.
Cook for about 1 hour until golden brown and eggs are cooked through.

For great recipes: Craberry, Brie, and Sausage Quiche,  Strawberries and Cream French Toast , Huevos Rancheros