Asparagus, Spinach and Feta Quiche

• 1/2 Tbsp olive oil
• 8 asparagus spears, ends removed and cut into 1-inch pieces
• 4 cups fresh baby spinach
• 5 large eggs
• 1 cup milk
• 3/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• salt and pepper, to taste
• 4 scallions, chopped (optional)
• 1 9-inch pie crust

1. Preheat oven to 375°F. Line 9-inch pie plate with pie dough and stick it in freezer while preparing other quiche ingredients. In large skillet, heat olive oil over medium heat. Add asparagus spears and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer to colander. Press firmly with back of a spoon to squeeze out as much liquid as possible. Set aside.

2. In large bowl, whisk together eggs and milk. Stir in feta and mozzarella cheese. Season with salt and pepper to taste.

3. Remove pie crust from freezer. Place asparagus pieces, spinach and green onions on bottom of crust. Pour egg and cheese mixture over the vegetables into crust.

4. Bake quiche for 45 minutes or until set and slightly golden brown. Let quiche stand for 15 minutes before serving.