This simple, savory quiche combines asparagus, spinach, mushrooms, onions and cheeses. It’s perfect for brunch or dinner and reheats beautifully. Without a crust, preparation is super easy. It’s tasty and good for you.


1 tsp. butter
5 eggs
1 c milk
½ c chopped mushrooms
2 c fresh spinach
½ tsp. dried basil
½ c mozzarella
¼ c feta
¼ c asiago
3 green onions
1 bunch small asparagus
salt and pepper


  • preheat oven to 350
  • saute mushrooms and garlic over medium/low heat in 1 tbsp. butter for 4 minutes; add spinach and saute three additional minutes; remove from heat
  • prepare asparagus by cutting off woody stems; cook asparagus in boiling water for one minute, remove from heat and drain; chop asparagus in bite-sized pieces or leave long
  • in a large bowl, whisk eggs and add milk, asiago, salt, pepper and basil
  • spray a pie plate with nonstick cooking spray; sprinkle feta cheese over the bottom,  add egg mixture; top with mozzarella, green onions and asparagus spears (arranging like bicycle spokes in a wheel makes an attractive presentation)
  • bake uncovered for 45 minutes; let it sit for 10 minutes before serving.