This month’s theme for the Recipe ReDux is “the first shoots of Spring.” With Spring comes the first batch of edible plants: garlic scapes, scallions, pea shoots, leeks, asparagus and rhubarb, along with the reminder that summer farmer’s markets and CSAs are around the corner. This year I signed up for my very first CSA at Allandale Farm which I’ll be splitting with a friend and I’m so excited for the regular supply of local, fresh, nutrition packed veggies.
My Recipe Redux this month also doubled as my Easter dinner which could also double as an Easter brunch. I’ve never actually made a quiche before and thought it would an easy way to serve up some Spring vegetables.
Asparagus and Leek Spring Quiche
Pie Crust (I used Trader Joe’s frozen crust but you could make your own)
1 tbsp butter
1 bunch asparagus, chopped
1 leek, sliced thinly
4 large eggs
1/2 cup plain Chobani
3/4 cup whole milk
1/2 cup shredded Gruyere cheese
Pinch of nutmeg
Salt and pepper to taste
Preheat oven to 350 degrees. Melt butter in large skillet. Add asparagus and leek and sauté until tender (about 8 min). Season with salt and pepper. Meanwhile, whisk eggs, milk and Chobani in a small bowl. Season with a pinch of nutmeg, salt and pepper. Place pie crust into baking dish. Add 1/2 cup shredded Gruyere on top of the crust. Then add asparagus and leek, followed by the egg mixture. Bake at 350 for 50 min.
The quiche turned out wonderful and made for a lovely Easter dinner. I should start brainstorming for some summer quiche ideas…squash and zucchini, perhaps? Counting down the days ’til my CSA.
Peace, love, and food,KaraWhat’s your favorite Quiche recipe? Don’t forget to check out all the other yummy Spring recipes by my fellow ReDuxers by clicking on the link below.