Spring often brings on a whopping case of wanderlust at our house. In the past our lifestyle didn’t allow for much travel. We had too many kids, schedules and responsibilities. If we did go on a trip, it was in a car, for a big extended family vacation. Which is great and perfect for our needs at the time. But now that the nest is empty, we have a lot more freedom to do what we want, when we want. After our first trip to Europe (Italy) last year, we decided we needed a repeat. So we have a trip planned in May. We will be visiting London, Paris, and Ireland!
You can’t think of France without thinking about the food. Quiche, in particular. Lovely, creamy, eat for days quiche.
In my daydreams I conjured up a creamy spring vegetable quiche, and promptly decided waiting till May was not an option! Out came the rolling pin, the flour, butter, cream and cheese. A short while later I was in heaven. This quiche is so lovely and subtle and well, it melts in your mouth.
A gorgeous buttery pie crust….
…filled with sautéed asparagus, chopped artichoke hearts, eggs and Gruyere.
Baked to golden perfection.
Lovely served as dinner with a salad…and even lovelier for breakfast…for days to come.
The Recipe: Spring Quiche with Asparagus and Artichoke Hearts
Tips and must haves: I use this pie crust recipe. If you need a gluten free crust, I love the All Butter Gluten Free Crust from Whole Foods Market. If crust begins to brown too much, cover with strips of aluminum foil leaving the center of quiche exposed.
A lovely, creamy quiche filled with spring vegetables. You can use the crust recipes I have linked above or your favorite recipe. If edges of crust begin to brown too much, cover the crust with foil leaving the center of quiche exposed.
- 1 pie crust
- 1 Tablespoon butter
- 10 asparagus spears cut into 1/2” pieces and sautéed in butter till soft
- 10 Artichoke hearts packed in water drained, chopped
- 3 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup grated Gruyere a sharp yellow cheese
Preheat oven to 425 and place oven rack in lower third of oven.
Spread pie plate with butter or spray with organic non stick spray
Place pie crust in pie plate. (see recipe suggestions above)
Trim crust and pinch the edges if desired
Trim the last few inches off the asparagus and discard. Cut remaining stalk into 1/2" pieces, sauté in butter till soft. (6 mins)
While asparagus cooks, place artichoke hearts between two paper towels and squeeze out excess water. Chop.
In a large bowl whisk together, eggs, cream, sea salt, and pepper. Then gently stir in vegetables and cheese.
Pour into pie crust.
Bake for 25-30 minutes, till golden and center is set. About halfway through cooking time I fold then strips of foil and cover the crust, leaving the center of the quiche exposed. This prevents the crust from getting too brown.
When quiche is golden and center is firm, remove from oven, allow to cool and serve.
More Fun Options for those with restricted diets!
Several of my blogging friends collaborated to bring you a variety of spring quiches all featuring asparagus.
Crustless Spring Quiche from Recipes to Nourish
Gluten and Dairy Free Crustless Quiche from Dr. Karen Lee
Egg Free, Dairy Free Quiche with Grain Free Crust and Spring Vegetables from Eat Beautiful
Enjoy! ~ Linda Spiker
MAY I PLEASE ASK A LITTLE FAVOR?
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