Serve up this veggie-forward masterpiece for breakfast, lunch or dinner.
- Prep time 20 minutes
- Total time 1 hour & 45 minutes
- Portion size 6 servings
- Credits : Canadian Living
Ingredients
Method
On floured work surface, roll out dough to 9- x 13-inch rectangle; transfer to 9- x 12-inch cake pan, removing excess, if necessary. Using fingers, pinch edge of crust, if desired. Using fork, prick bottom all over; refrigerate for 30 minutes.
Preheat oven to 400°F. In saucepan of boiling salted water, cook asparagus until tender-crisp, 3 to 5 minutes. Immediately plunge asparagus in bowl of ice water for 1 minute; drain, pat dry and set aside.
Place spinach in microwaveable bowl with 3 tbsp water; microwave on high for 4 minutes. Drain well, pressing with back of spoon to remove as much liquid as possible, to obtain about 1/2 cup packed cooked spinach. Set aside.
Sprinkle Swiss and Cheddar cheeses over bottom of reserved crust. In large bowl, whisk together eggs, milk, cream, garlic scape, green onions, spinach, parsley, chives and nutmeg; season with salt and pepper. Pour slowly over crust.
Arrange reserved asparagus on top of egg mixture, alternating with a few fresh baby spinach leaves and fresh chives throughout, if using. Bake until quiche is set in the middle, puffed and lightly browned, about 45 minutes.
TEST KITCHEN TIP
You can easily make this recipe in a 10-inch quiche or tart pan.
Nutritional facts Per serving: about
- Calories 355
- Total fat 21 g
- Saturated fat 10 g
- Cholesterol 215 mg
- Sodium 350 mg
- Total carbohydrate 23 g
- Fibre 3 g
- Sugars 5 g
- Protein 18 g
- Iron 3.7 mg
