Spring Greens Quiche
A savory vegetarian quiche filled with sautéed asparagus, broccoli, scallions, spinach and goat cheese. Spring Greens Quiche is perfect for entertaining!
It’s friday! Can I get a hip hip hooray and fist pump? It’s our spring break and we’re hitting the road this weekend for a Colorado ski vacation. Since our local mountain closes on Sunday, we thought we’d hit the road and take advantage of the Colorado resorts that are open for another week. Is it weird that we like to take ski vacations even though we live in a ski town and practically live a ski vacation to begin with? (We might just be crazy.) But either way, I’m so looking forward to getting out of town for a few days. Hotel living here we come! I can’t wait to not do laundry or dishes and have someone else make my bed. Bring. It. On.
The funny thing about going on vacation is that it’s always bitter sweet to come home. For me it is anyways. As much as I love going away and avoiding laundry, cooking, and all the day to day house stuff it seems to hit ten fold the day we get back. No laundry for a week means a mountain to plow throw upon returning. I try to use up all the perishables in our fridge before we leave and once again, upon our return, it’s an empty fridge and a surplus of whining that there is nothing to eat in the house. Well duh, kids (and husband)……WE WERE JUST GONE FOR A WEEK.
I’ve learned that I like coming home on Saturdays from vacation instead of Sunday. I always need a day to acclimate back to the real world and get my shiz in order for the upcoming week. I think the kiddos do better when they have a day to unwind from a week of being out of a routine and we all do better when we get a good night sleep before jumping back into getting up early for school and work. Plus I’m a bit of a control freak and like to have everything in order before Monday so when I do send the kids off to school, I can come home, pour a hot cup of coffee and plop my tired booty on the couch and catch up on my DVR knowing that everything is done and done.
Next weekend though is Easter and the thought of getting home on Saturday and having to make an Easter meal the next day is not my idea of fun. Thank goodness for good friends that invited us over for a potluck celebration. Instead of having to prepare a whole meal the day after getting home, I’m only responsible for one thing. Hello!
Quiche is one of my favorite things to make for entertaining. And, yes, I realize that I’m not actually doing the entertaining but I’m taking to a someone’s house who is so it’s practically the same thing, right? Whatever. My point is, quiche is make ahead friendly, easy to serve, always a crowd pleaser and bonus that it’s a great way to highlight in season produce. So, yeah, I’ll be bringing quiche to the Easter potluck next weekend and rest assured, I’ll be well rested!
I’ve teamed up with some other fabulous bloggers to offer a fun spring giveaway today. Use the rafflecopter below to enter this fun entertaining package and be sure to visit the other bloggers to see what they’re cooking up this fine Friday and more chances to win. Thanks to Katie from Healthy Seasonal Recipes for organizing and to Vermont Creamery, Effie’s Homemade, Calivirgin Extra Virgin Olive Oil, and J.K Adams Co. for donating!
*Scroll down for the giveaway!*
A vegetarian quiche with a savory spelt crust and highlighting the lovely green spring produce!
For the crust:
- 1 1/2 cups spelt flour
- 1/4 teaspoon kosher salt
- 1/2 cup COLD Vermont Creamery Cultured Butter, diced into 1/4-inch cubes
- 6 tablespoons cold water
For the quiche:
- 2 tablespoons Calivirgin Extra Virgin Olive Oil
- 1 cup diced scallions (white and green parts)
- 1 cup chopped broccoli
- 1 cup chopped asparagus
- 2 large handfuls fresh, baby spinach
- 4 oz Vermont Creamery Creme Fraiche
- 1 teaspoon minced fresh dill
- 5 large eggs
- 3/4 cup half and half
- 1/2 teaspoon dried mustard
- 5 dashes hot sauce (I love Crystal Hot Sauce or Tabasco)
- salt and pepper
- 3 oz Vermont Creamery Goat Cheese Crumbles
To make the crust:
- Place the spelt flour and salt in the base of a food processor. Pulse 3-4 times.
- Add cold butter and pulse just until the butter and flour come together and the butter is the size of a small pea. Add the cold water and pulse again just until the dough begins to pull together into a mass.
- Transfer the dough to a lightly floured counter and very lightly knead it until it comes together. Wrap dough in plastic wrap and let refrigerate for at least 30 minutes.
To prepare the quiche:
- Preheat the oven to 375F degrees.
- Heat olive oil in a large skillet over medium heat. Add scallions, broccoli and asparagus. Cook 8-10 minutes until veggies are just tender. Season with a pinch of salt and ground pepper and set aside to cool.
- In a small bowl, mix together creme fraiche, chopped dill and a teensy pinch of salt; set aside.
- In a large bowl, add eggs, half & half, dried mustard, hot sauce and a small pinch of salt and pepper. Using a whisk, mix everything until well incorporated.
- Roll out the spelt pie crust on a well floured countertop and line a standard pie dish. Spread the creme fraiche over the bottom of the pie shell. Top with the cooled, sautéed veggies and fresh spinach. Pour the egg mixture over and then crumble with goat cheese.
- Place quiche on a baking sheet (to protect oven in event quiche cooks over) and place quiche in the preheated oven. Bake for 40 minutes until well down the top is just starting to brown.
- Remove from oven and let cool 30 minutes before cutting into.