Preheat your oven to 375°F. This is the perfect temperature to create a crispy crust while ensuring the filling cooks through. A well-preheated oven is crucial for achieving the best results.
Line a 9-inch pie plate with the pie crust and place it in the freezer to chill while you prepare the filling. Chilling the crust helps to maintain its structure when baking, preventing it from becoming soggy.
Warm olive oil in a large skillet over medium heat. As the oil heats, it will start to shimmer, indicating it’s ready for the vegetables.
Add the asparagus and spinach to the skillet, cooking until the asparagus is tender and the spinach has wilted. Stir occasionally, ensuring all the vegetables are coated in the oil.
Drain the spinach well to remove excess moisture. This is important to prevent a watery quiche.
In a large bowl, whisk together the eggs and milk. Whisking aerates the mixture, helping to create a fluffy texture once baked.
Fold in the feta and mozzarella cheese, and season with salt and pepper. Be sure to mix these in gently to maintain their texture.
Retrieve the pie crust from the freezer. It should be slightly firm. Arrange the asparagus, spinach, and green onions in the crust. This layering not only looks beautiful but also ensures an even distribution of flavors.
Gently pour the egg mixture over the vegetables. Take your time, allowing it to seep into the layers without disturbing the arrangement.
Bake for 45 minutes, or until the quiche is set and the top is golden brown. You’ll know it’s done when a knife inserted in the center comes out clean.
Allow the quiche to rest for 15 minutes before slicing. This resting period helps the filling set, making it easier to cut and serve.
