Spring Quiche with Spinach, Asparagus, and Goat Cheese

Spring Quiche with Spinach, Asparagus, and Goat Cheese

Servings 40 minutes


  • 1 pie crust
  • 2 cups spinach fresh
  • 2 large shallots thinly sliced
  • 10 medium asparagus spears
  • 4 large eggs Free Range
  • 5 ounces Goat Cheese
  • 1 tsp iodized sea salt
  • 1/2 tsp black pepper
  • 1 tsp hot sauce
  • 3/4 cup organic heavy cream
  • 3/4 cup Organic cow or soy milk
  • 1 tbsp dill freshly chopped


  • 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.