Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Spring Quiche with Spinach, Asparagus, and Goat Cheese
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Servings
40 minutes
Servings
40 minutes
Spring Quiche with Spinach, Asparagus, and Goat Cheese
Print Recipe
Servings
40 minutes
Servings
40 minutes
Ingredients
Servings: minutes
Instructions
  1. 1. Preheat oven to 375 degrees F. 2. In large skillet, heat oil at med high heat. 3. Add shallots and saute until softened. Remove from heat. 4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk. 5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up. 6. Sprinkle goat cheese on top 7. Place in oven for 20 minutes. 8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven. 9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired. 10. Return quiche to oven for about 15 minutes or until set in middle. 11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.
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Asparagus, Spinach, and Quinoa Soup

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Asparagus, Spinach, and Quinoa Soup
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Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Asparagus, Spinach, and Quinoa Soup
Print Recipe
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Ingredients
Servings:
Instructions
  1. 1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
  2. 2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
  3. 3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
  4. 4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
  5. 5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!
Recipe Notes

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Georgia’s Green Bliss

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Georgia's Green Bliss
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* This smoothie is a great way to use over-ripe bananas! Simply freeze them and use when you are ready to make green bliss! Over-ripe or browning bananas are actually easier to digest than less ripe bananas.
Servings Prep Time
2 10 minutes
Servings Prep Time
2 10 minutes
Georgia's Green Bliss
Print Recipe
* This smoothie is a great way to use over-ripe bananas! Simply freeze them and use when you are ready to make green bliss! Over-ripe or browning bananas are actually easier to digest than less ripe bananas.
Servings Prep Time
2 10 minutes
Servings Prep Time
2 10 minutes
Ingredients
Servings:
Instructions
  1. Combine all ingredients in a blender and puree until smooth. Add ice and blend if desired.
Recipe Notes

complete nutrition notes

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