Mini Asparagus Feta Quiche

I had leftover asparagus and feta, so I made Mini Asparagus Feta Quiche.
   

Ingredients:

Pie Crust (You will use 1/2 of the following recipe):

• 1 cup All Purpose flour (125 grams) 
• 1 cup whole wheat flour (125 grams)
• 1 tsp salt 
• 2 sticks cold butter, cut into 1/4" cubes
• 1 cup sourdough starter (8 ounces)
  

Filling:

• 1 tablespoon olive oil
• 1/4 pound asparagus spears, woody ends removed
  
• 4 cups fresh baby spinach (I used kale, de-veined and cut into small pieces)
• 6 marinated artichokes, diced into small pieces
  
• 5 large eggs
• 1 cup Greek yogurt
• 4 ounces crumbled feta cheese
• 1 ounce (1/4 cup) shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 12 ounces of raw pie crust, or 1/2 of this recipe

 

Instructions:

1. In a food processor, whisk together the flour, salt, and sugar with the metal blade.
2. Drop the butter around the flour, and pulse together for several seconds. 
3. Add sourdough starter, and pulse together for several seconds.
4. Move mix to a larger mixing bowl, and squash together with your hands.
5. Divide dough in half, reserve one half for another use.
6. Make 12 balls out of remaining dough (about 1 ounce each.) Cover dough, and place in the refrigerator for at least 30 minutes.
7. Preheat oven to 375.
8. Liberally spray all wells in a 12 well cupcake pan with cooking spray.
9. Divide the pie crust into 12 one ounce balls (I used my large cookie scoop)
10. Squish out each ball into a thin 5" circle, and line well of cupcake pan with crust.
11. Cut the stems of the artichoke on a diagonal into about 1/3 inch long pieces.
    
12. In a large skillet, heat the oil over medium heat. Add the asparagus spears, and spinach (or kale), and artichoke pieces. Cook until asparagus spears are slightly tender and spinach is wilted. 
13. If using spinach, transfer  to a colander and press \ to squeeze out as much liquid as possible. 
14. Set veggies aside to cool a bit.
15. In a large bowl, whisk together eggs and yogurt.
16. Whisk in the salt, pepper, and garlic powder.
17. Whisk in about the 2/3 the feta and all of the mozzarella cheese.
18. Sprinkle 1/2 of the reserved feta at the bottom of every crust.
19. Scoop about a large cookie scoop of the greens in each crust.
20. Scoop about two large cookie scoops of the egg mix over the vegetables.
21. Use up the remaining feta, sprinkling a little in each well.
22. Bake the quiche for 30 to 35 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before removing from pan.
23. Either serve warm, or move to a wire rack to cool.

 

Carole's Notes:

I liked this! It was a nice was to use up some extra veggies and feta!

Note: This makes a very thin pie crust for the quiches, so is 'lower carb'.
You might consider using moreof it, and making the dough balls larger.

The recipe is lightly adapted from https://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/