Spring Vegetable Quiche - biscuits and such
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Spring Vegetable Quiche

Spring Vegetable Quiche

I set out this afternoon to make a quiche with asparagus and wild mushrooms.  I thought, so seasonal! So local! So delicious! But, being me, I can never leave well enough alone.  When I got home with my groceries for the week I thought, well, I can add some chives from Tuesday’s dinner, some green onion from Wednesday night’s dinner, some cherry tomatoes from Thursday night’s dinner (I know, not seasonal).  I kept adding until it was this mass of vegetables floating in egg.  I’m not complaining.

With the exception of the tomatoes (for which you can substitute dried), this dish is a symphony of spring flavors.  The thing that I love about quiche is that it is hearty and light at the same time.  The vegetables danced in the fluffy eggs, and paired with a rich crust it is the perfect anytime meal.  Great for brunch, great for dinner.  Great for life.

Since that’s pretty much all I have to say about the quiche (except try it, it’s awesomely vegtastic), I thought I’d wax poetic about my newest accomplishment.  It’s not really an accomplishment yet, more like a lead to what I hope will be an accomplishment- I think that I’ve found a way for us to have a garden.  I’m exploring my options between community gardens in Baltimore City and yard sharing through a site called hyperlocavore.  Either way I have my heart set on gardening this season so I’m planting seeds (a little late) in these egg shells.  In the past we’ve wrestled with the biodegradable planting pots, which never seem to totally degrade, so I’m excited to try planting in egg shells.  It’s composting and gardening at the same time.  Wish me luck.

Spring Vegetable Quiche

6 eggs

3/4 cup milk

1/2 cup grated american cheese

1/4 cup parmesan cheese

1 cup diced wild mushrooms, cleaned

1 cup diced fresh asparagus, cleaned

1/4 cup cherry or dried tomatoes

2 tbsp minced chives

1/4 cup chopped green onions

1/2 red onion, chopped

2 garlic cloves, minced

Salt & pepper

Pinch of red pepper flakes

Pinch of cayenne

Crust (recipe here, subtract sugar and add 1/2 tbsp salt)

Prep all vegetables.  Whisk together eggs, milk, and cheeses.  Stir in vegetables and spices.

Spread crust out into pie pan and pour mixture into it.  Bake at 350 for 1 1/2 or until solid and golden brown.  Let sit 10 minutes.  Enjoy.

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  • grace

    20.04.2010 at 00:53 Reply

    my, what gorgeous colors and tasty flavors you have in your spring-appropriate quiche! :)

  • tommy

    05.05.2010 at 07:43 Reply

    Just wanted to say I really liked the post. You have really put a lot of time into your posts and it is just wonderfull!

  • Liz McLellan

    15.05.2011 at 22:09 Reply

    Have you had any luck finding a yardsharing partner?

    Liz (from hyperlocavore)

    • elena

      16.05.2011 at 06:26 Reply

      I ended up getting a plot in a community garden!

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