Spinach, Asparagus & Cheddar Quiche

Cheers to a sunny spring morning with a classic: quiche. This custard-like version from Head Pastry Chef Veronica Bartolacci puts everything we’re loving into one pie crust: cheddar (of course), farm-fresh eggs,  and the first tender green growth of the season. Enjoy!

Spinach, Asparagus & Cheddar Quiche

Head Pastry Chef Veronica Bartolacci


  • 6 eggs
  • 1 ½ cups heavy cream 
  • ½ tsp of salt 
  • ½ cup spinach, chopped
  • ½ cup asparagus, chopped
  • ½ cup Shelburne Farms Six-Month Cheddar, grated
  • 8” prebaked pie crust


  1. Combine the eggs, heavy cream, and salt in a bowl and whisk until smooth.
  2. In a separate bowl, toss together the spinach, asparagus, cheddar cheese, and a pinch of salt and pepper.
  3. Place the cheese and vegetable mixture into the pie crust, and gently pour the egg mixture over the vegetables, filling the crust.
  4. Bake at 300°F for 45 minutes or until set.


Submitted by Geraldine Forbes on Wed , 05/18/2022 - 08:06 PM

Am looking to book Mid May 2023 the glass house. When do reservations open for this time?

Submitted by Elwin Jimmo on Wed , 05/18/2022 - 08:34 PM

It looks and sounds delicious. A great main dish for the summer with all of the elements of the farm.

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