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Welcome Spring with Fluffy Asparagus and Feta Quiche Squares

Welcome Spring with Fluffy Asparagus and Feta Quiche Squares

By Kelsey Banfield

Spring is finally on the horizon! That means asparagus is in season. It’s the first vegetable I really, truly get excited about for spring … the tender and crisp texture, the distinct flavor, the abundance of nutrients. I cook it every which way and always serve it at Easter dinner.

This year I plan to make these tasty bites: crustless quiche squares filled with fresh asparagus and tangy feta. Their portable nature makes them perfect for serving to guests at your holiday brunch, or just for your family on busy mornings — simply prepare them on a Sunday, cut them into squares, and you’ve got your breakfast for the week!

Like any good quiche recipe, these can be made with many different types of vegetables if you don’t have asparagus on hand. Throw in whatever veggies you have in your fridge — dried, chopped spinach, cooked peppers and mushrooms, or even artichoke hearts and tomatoes taste great!

Asparagus and Feta Quiche Squares

Some more interesting posts:

Roasted Chile Cheese (Crustless Quiche)

Asparagus Frittata

Asparagus & Feta Quiche Squares

Makes: 24 small squares

Ingredients:

  • 2 teaspoons olive oil
  • 1 yellow onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 6 large eggs
  • 3/4 cup whole milk
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled feta cheese

Directions:

1. Heat the oven to 350 F. Spray the inside bottom and sides of a 9 x 9 glass baking dish and set aside.

2. Place a skillet on the stovetop over medium heat and add the oil. Add onion, salt, and pepper and cook for 3-4 minutes, or until just beginning to soften. Then add asparagus and cook for 5-6 minutes, or until soft enough to be speared with a fork. Remove from the heat and set aside.

3. In a large bowl beat the eggs, milk, and cheeses. Then add in the cooked onion and asparagus. Pour the whole mixture into the baking dish and place in the oven. Bake for about 45 minutes, or until set in the middle and browned on the edges. Remove the pan and let cool for about 10 minutes. Cut into squares and serve.

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