Asparagus & Fontina Quiche with Leek & Spinach-Goat Cheese Salad

Asparagus & Fontina Quiche

with Leek & Spinach-Goat Cheese Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 625 Cals/serving

To make the filling for this delicious springtime quiche, we’re combining one of our favorite seasonal vegetables—delicate asparagus—with hearty spinach and leek. To this verdant veggie trio, we’re adding mild, melty Fontina and tangy goat cheese for rich, satisfying flavor. On the side, a simple spinach and goat cheese salad rounds out this wholesome meal.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Small dice the leek. Cut off and discard the root ends of the scallions; thinly slice. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ¼-inch pieces, leaving the pointed tips intact. Remove and discard the Fontina cheese rind; grate the cheese. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Rinse and wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Add the leek; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the scallions and asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat.

Make the vinaigrette & filling:
4 Make the vinaigrette & filling:

While the vegetables cook, season the shallot-lemon juice mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. Set aside. Crack the eggs into a large bowl; beat until smooth. Whisk in the milk and Fontina cheese; season with salt and pepper. Add the chopped spinach and cooked vegetables; stir to thoroughly combine.

Assemble & bake the quiche:
5 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust; top with half the goat cheese (crumbling before adding). Bake 26 to 28 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the remaining spinach, remaining goat cheese (crumbling before adding) and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked quiche. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Trim off and discard the root end and upper, dark-green leaves of the leek. Halve the leek lengthwise; thoroughly rinse between the layers with cold water. Small dice the leek. Cut off and discard the root ends of the scallions; thinly slice. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into ¼-inch pieces, leaving the pointed tips intact. Remove and discard the Fontina cheese rind; grate the cheese. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add half the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Rinse and wipe out the pan.

Cook & drain the spinach:
Cook the vegetables:
3 Cook the vegetables:

In the pan used to cook the spinach, heat 1 tablespoon of olive oil on medium until hot. Add the leek; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the scallions and asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Remove from heat.

4 Make the vinaigrette & filling:

While the vegetables cook, season the shallot-lemon juice mixture with salt and pepper to taste; slowly whisk in 2 tablespoons of olive oil until well combined. Set aside. Crack the eggs into a large bowl; beat until smooth. Whisk in the milk and Fontina cheese; season with salt and pepper. Add the chopped spinach and cooked vegetables; stir to thoroughly combine.

Make the vinaigrette & filling:
Assemble & bake the quiche:
5 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the pie crust; top with half the goat cheese (crumbling before adding). Bake 26 to 28 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the remaining spinach, remaining goat cheese (crumbling before adding) and enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Toss to mix; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked quiche. Enjoy!

Make the salad & serve your dish: