Spring Quiche
Beautiful Brunch Quiche Just in Time for Spring!
Quiche doesn’t have to be served for breakfast or brunch. Quiche is a versatile entre that can be served anytime with a variety of ingredients. I chose this springtime quiche incorporating beautiful, colorful ingredients. A quiche is like a blank canvas … you can really let your creativity shine!
Ingredients (Makes 2 quiches - Serves 12 – can be halved for 1 quiche)
1 pound fresh asparagus (¼ c. chopped – the rest whole stalks)
1 c. fresh baby spinach (chopped - reserving extra whole leaves)
1 c. diced ham
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
6 large eggs
1 ½ cups half-and-half cream
2 cups shredded Swiss cheese
1 c. cherry-size heirloom tomatoes
Salt and pepper to taste
Directions
Step 1: Take dough out and get it to room temperature. Preheat oven to 450 degrees.
Step 2: Place asparagus in a steamer or colander over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Step 3: Spray pie pans with cooking spray. Lay out dough evenly over the pans and press into creases of pan. Pinch the dough on the edges to form the scalloped edges. Poke holes in the bottom of the crusts with a fork and bake crusts for 5 minutes (so the crusts aren’t doughy on the bottom after adding filling).
Step 4: Brush pie shells with beaten egg white. Sprinkle ½ of the cubed ham and swiss cheese into the bottom of each pie shell.
Step 5: In a bowl, beat together eggs, half-and-half cream, ¼ c. chopped, cooked asparagus, chopped spinach, salt and pepper. Pour ½ of egg mixture on top of ham and cheese in each pie shell.
Step 6: Arrange whole asparagus stalks on top of the mixture to look like the stems of flowers. Halve the heirloom tomatoes and arrange to look like the petals of the flowers and use green tomatoes at the base of the stalks to look like leaves. Garnish with some additional whole spinach leaves at the base for more leaves.
Step 7: Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
