A delicious vegetarian quiche filled with sautéed spring greens and fresh asparagus and goat cheese–spring in a dish!
Directions
- Preheat oven to 180C.
- Whisk eggs and milk together in a bowl.
- In a medium saucepan, over medium heat and add olive oil, onions, mushrooms, rosemary, and thyme. Sautee for 5-7 minutes. Remove pan from heat and stir through chopped greens until wilted.
- Grease a 24cm quiche dish and line with pastry. Pour in greens mixture and evenly spread over dish.
- Trim the asparagus, removing the woody ends and arrange onto of the green’s mixture in the quiche dish. Crumble goats’ cheese or feta and then pour the egg mixture evenly across the dish.
- Bake for 40 minutes or until set.
- Serve hot with vegetables or cold with salad.
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Quiche is a great way to use up old veg, cheese and leftovers. You can add a handful of leftover roast veg, a sprinkle of leftover cheese and add in any herbs you have on hand to make a delicious recipe of you own. -
Leftovers can be kept in the fridge for up to three days, or stored in the freezer for up to three months.
