Spring into fertility with a nutritious asparagus and spinach quiche

Spring brings fresh produce back into the kitchen. Living beside a farm beginning its asparagus harvest—one of my daughter's favourites—inspired this easy, seasonal meal.

Why seasonal eating can feel supportive

Seasonal produce brings variety, flavour and an opportunity to reconnect food with place. This crustless asparagus and spinach quiche combines vegetables, eggs and feta in one practical meal. Add sliced boiled potatoes at the base if you would like a more substantial plate.

Ingredients

• 2 teaspoons olive oil
• 225 g asparagus, trimmed and cut into 2.5 cm pieces
• ½ yellow onion, chopped, and 2 garlic cloves, minced
• 1 dl crumbled feta, omitted if dairy-free
• 5 dl tightly packed baby spinach
• 8–10 eggs and 160 ml milk of choice
• A pinch each of salt and black pepper
• 2 tablespoons chopped parsley
• Optional: 4 boiled potatoes, sliced for the base

Preparation

• Heat the oven to 190°C and grease a 25 cm round or 28 × 18 cm rectangular baking dish.
• Sauté the asparagus, onion, garlic and spinach in the oil for 6–8 minutes.
• Layer the optional potatoes in the dish. Add the vegetables and scatter over the feta.
• Whisk the eggs with the milk, salt and pepper, then pour over the vegetables.
• Bake for 20–24 minutes, until the centre is set. Rest for five minutes and finish with parsley.