Spring Quiche
Aside from the crust, have you ever wondered what the difference between a frittata and a quiche was?
Yeah, me either.
But as a long-time frittata lover, I recently tried my hand at quiche and was blown away.
More custard-y and less egg forward, we’re talking pure brunch LUXURY here.
So as I cleaned out our fridge for a long weekend away, I thought: Heck, I better share this one with all of you.
It’s THAT easy and delicious.
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Good To Know: I will forever swear by using an immersion blender to mix your eggs when making a quiche OR frittata. I fully believe it makes the end result much more creamy and fluffy than simply using a whisk will.
here’s what you’ll need
1 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup frozen peas
1 shallot, thinly sliced
3 slices prosciutto
4 eggs
1 cup half & half
1/2 cup goat cheese, crumbled
1 tbsp butter
salt
pepper
here’s what you’ll need to do
Preheat oven to 375 degrees.
Tear prosciutto into bite-sized pieces and place them in a pan over medium heat.
Cook for 2 to 3 minutes, stirring halfway, until juuust crispy.
Place on a paper towel-lined plate and set aside.
In the same pan, add butter and shallot.
Saute for a couple minutes until soft and fragrant.
Add asparagus and saute for another couple minutes, until bright green and tender.
Stir in frozen peas and cook for another minute.
Remove from heat and set aside.
Crack eggs into a medium-sized bowl.
Add half & half and a healthy pinch of salt and pepper.
Use an immersion blender to mix until smooth.
Evenly scatter sautéed vegetables and crispy prosciutto over the bottom of a pre-made pie crust. (We used a frozen one from Marie Callender’s because I can’t bake.)
Pro Tip: Your bake time may look a little different if you don’t use a frozen pie crust from Marie Callender’s - so make sure to do your homework.
Gently pour your egg mixture into the pie crust and dot the top with little blobs of crumbled goat cheese and fresh cracked pepper.
Place pie pan on a sheet tray and bake for 30 minutes, or until the center is slightly puffed and totally set.
Another Pro Tip: Cover the crust of your quiche with tin foil if it starts getting too golden, too fast. I start checking on mine about halfway through…
Let cool for at least 10 minutes before digging in.
Serve alongside an arugula salad with a simple lemon vinaigrette and fresh berries.
YUM.
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Need to know how to make a quick lemon vin?
Squeeze the juice of one large lemon into a small jar.
Add 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/3 cup extra virgin olive oil, and a healthy pinch of salt and pepper to the jar.
Place lid on the jar and give it a good shake shake shake.
VOILA. You have yourself a light, fresh dressing to use.
Woo hoo!