This post is long overdue... Doug and I went to the Farmer's Market this spring and picked up some asparagus, mushrooms and baby spinach. After they were sitting in our fridge for a few days, I decided to just get rid of the leftovers in one simple recipe - a quiche! That's right... quiches are my go-to for getting rid of fresh or frozen veggies because everything tastes better with eggs!
Spring Vegetable Quiche
Yield: 1 crustless quiche
1/4 lb. Mushrooms, sliced
1 C. Onion, chopped
1 Tbsp. Olive Oil
2 C. Baby Spinach, loosely packed
1/2 C. Plain Yogurt
1 Tbsp. Flour
5 Eggs, lightly beaten
4 oz. Mozzarella Cheese, shredded
1/2 bunch Asparagus Spears, cut into 1-inch pieces
Salt and Pepper, to taste
Saute mushrooms and onions in oil until just tender; add baby spinach and stir until it is just beginning to wilt; remove from heat. In a medium bowl, gently combine all the ingredients; mix well. Pour into a quiche pan (or prepared pie crust if desired). Bake at 375F degrees for 40-50 minutes. Let set before serving.