10 ounces of cooked spinach (I use a whole bag of fresh spinach chopped and cooked down)
1 bunch of asparagus, chopped up
2 portabella mushroom caps, chopped up
1 cup cottage cheese
8 ounces feta cheese
1/2 to 3/4 cup shredded cheese-whatever kind you have or like (depending on how much cheese you like)
1 pastry shell (store bought or homemade whatever you prefer)
-Preheat oven to 350 degrees
-Toss spinach into pot of boil water to cook down.
-After the spinach is cooked down, use a strainer to drain the water. While the spinach is in the strainer use a spatula to squeeze the excess water out of the spinach. If the spinach has too much water, it will make the quiche runny.
-Sautee asparagus and mushrooms in olive oil until just tender
-Put the pastry shell in your pie pan and throw it in the oven for about 3-5 minutes. I have found that cooking that shell for a few minutes prevents the crust from being soggy in the middle.
-Combine cheeses and eggs in a bowl then fold in the asparagus, mushrooms and spinach.
-Place all the ingredients in the the pie plate and cook for about 40 minutes or until the middle is firm.
I take a little extra of the shredded cheese and sprinkle it on the top for the last 5-10 minutes, just for a little extra :)
Add your own flair! I like to play with my recipes so they don't become boring or expected...
-If you like things spicy try adding some jalapeños or Cajun spices
-add chicken or pork sausage
-if you don't like mushrooms or asparagus, substitute the vegetables that your family enjoys!
Other varieties to try:
-green peppers, onions and sausage
-corn, red peppers and black beans
-eggplant, zucchini and summer squash
As always if you have a variety of this recipe that you love...please share it!!