Ingredients
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1 tablespoon extra-virgin olive oil
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½ cup chopped yellow onion
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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2 cups packed baby spinach
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2 teaspoons fresh thyme leaves
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2 cloves garlic, minced
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6 large eggs
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½ cup half-and-half
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1 tablespoon Dijon mustard
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¼ teaspoon salt
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¼ teaspoon ground pepper
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1½ cups shredded Gruyère cheese
Directions
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Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray.
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Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add ½ cup onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add 1 pound asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add 2 cups spinach, 2 teaspoons thyme and 2 cloves garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes.
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Whisk 6 eggs, ½ cup half-and-half, 1 tablespoon mustard, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Gently stir in the asparagus mixture and 1½ cups cheese; spoon into the prepared pie pan. Place the quiche on a rimmed baking sheet and bake until set and golden brown around the edges, 30 to 35 minutes. Let stand for 10 minutes before slicing.
