Making this was a total revelation. Who knew you could have something as classy as quiche so quickly? It's so easy, I made it before work on a Tuesday, half asleep and still wearing a robe.

Also, the possibilities to adapt this baby are endless. Use any veggie/cheese combo you fancy.

Lighting: D, Photo: C-, Quiche: A+++++

Lighting: D, Photo: C-, Quiche: A+++++


1 9-inch uncooked pie crust*

8 asparagus spears, cut into one inch pieces

1 small yellow squash or zucchini, chopped

4 green onions, chopped

5 eggs

1 cup milk

3/4 cup feta

1/4 cup mozzarella, shredded

salt and pepper, to taste

*I cheated and used Trader Joe's frozen pie crust, which is amazing. If you're a real champion, feel free to make your own.


  1. Preheat the oven to 350 degrees. Place pie crust in a pie plate and pop it in the freezer while you prepare everything else.
  2. In a large pan, sauté asparagus and squash on medium heat until just slightly tender. Remove from heat. 
  3. In a medium bowl, whisk together eggs and milk. Stir in both cheeses. Add salt and pepper to taste.
  4. Sprinkle sautéed vegetables and chopped green onions over prepared pie shell. Pour egg mixture overtop. 
  5. Bake for 45 minutes or until quiche is set in the middle and is lightly golden brown. Cool for 15 minutes before slicing.

Recipe adapted just slightly from Two Peas & Their Pod