Combining asparagus spears and Montasio cheese, this dish can be served appetizer portions or for family-style dining.
1 9-inch pie crust
½ tbsp olive oil
8 asparagus spears cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
1 cup shredded Montasio cheese
4 green onions, chopped
To taste Salt and pepper
1. Preheat oven to 375 F. Line 9-inch pie plate with pie dough; crimp edge. Freeze.
2. In large skillet over medium heat, heat olive oil. Add asparagus spears, cooking until just tender. Add spinach to skillet and cook until wilted, about 1 minute. Transfer spinach to colander. Press firmly with back of spoon to squeeze out as much liquid as possible. Set aside.
3. In large bowl, whisk together eggs and milk. Stir in cheese, salt, and pepper.
4. Remove pie crust from the freezer. Place asparagus, spinach, and onions in bottom of crust. Pour egg and cheese mixture over vegetables. Bake 45 minutes or until quiche is set and slightly golden brown. Let stand 15 minutes before serving.
Yields 6 servings.