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Spring Quiche Trio

There are two versions of this satisfying spring quiche from Simply in Season cookbook and both are absolutely delicious. Fresh shiitakes from HNG farm would be a great addition to either filling!

Ingredients:

Crust:
3 cups uncooked potated, coarsely grated
3 T oil
(Mix togethr. Press into bottom and sides of a 9 inch pie pan. Bake at 425 F until just starting to brown, about 15 minutes.

Egg-Milk Mixture:
3 farm fresh eggs
1 cup evaporated milk (whole milk can be substituted)
1/4 teaspoon salt
1/4 teaspoon pepper
(mix together and set aside)

Asparagus Filling:
1-1.5 cups asparagus, cooked and chopped
1 cup cheese (swiss is suggested)
1/2 cup HNG bacon, fried and crumbled
1/4 green onion or onion, chopped
1 T fresh Rosemary, chopped
(mix together and add to egg-milk mixture)

Leek-Spinach-Broccoli Filling:
1 cup leeks, thinly sliced
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup cheese
1/2 cup HNG bacon, fried and crumbled
(sautee leeks and broccoli in a greased pan, 5-10 minutes. Add spinach and cook till wilted. Place bacon and cheese in bottom of crus then stop with vegetable mixture and egg-milk mixture)

Add filling to already baked crust. Bake 425 F for 15 minutes, reduce heat to 350 F and bake until browned on top and set int the middle (25-30 minutes). Allow to cool 10-15 minutes before serving. Enjoy!

Lind, M. & Hockman-Wert, C. (2009). Simply in Season. Scottsdale,          PA: Herald Press.

 

 

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