Sixty-five bags of mulch; that’s the true sign of Spring around here at The Delawder Matthews household. Every year, the Boy Scouts graciously deliver, and every year B.O.B. Bob and I spend a day in the yard struggling with those sixty-five bags to make the yard somehow dazzle with beauty, or at least attempt to make it presentable enough for our Annual Easter Egg Hunt for Money. This year, we’re a tad behind due to a late check arrival, however, this Saturday those heavy, smelly, and hard to handle bags of mulch will be at our doorstep ready for attention. Half of me is excited, and the other half of me is seriously thinking about going into hiding that day.
Along with all of that mulch, Spring also arrives bringing with it the desire to eat a little bit lighter. Now, while I am totally aware that quiche is in no way a low-fat breakfast or dinner, you have to admit that when it’s packed full of asparagus, leeks, and fennel, one can at least claim that they are certainly consuming their daily amount of veggies. A few eggs, some milk, a pie crust, and a healthy dose of cheese just help to deliver those veggies in one pleasantly pretty and mouth-wateringly delicious little package. If only all of those soon to be gracing our front doorstep bags of mulch could be nearly half as appealing; maybe then our backs, hands, and knees wouldn’t be cowering in anticipation.
- 1 Pie Crust
- 2 Tablespoons Unsalted Butter
- 2 Medium Leeks, Chopped
- 1 Bunch of Asparagus, Chopped
- 1 Fennel Bulb, Chopped
- 4 Eggs
- 2 Cups Milk
- 1 Tablespoon Hot Sauce
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- Fennel Fronds, Chopped
- 1/4 Cup Queso Fresco, Crumbled
- 8-oz. Gouda, Shredded
- Preheat oven to 350 degrees.
- Prebake the pie crust in a large pie dish for 12 minutes, making sure to prick holes in it with a fork to prevent bubbling; set aside.
- Saute the butter, leeks, asparagus, and fennel over medium-high heat for 5 minutes; set aside.
- In a medium bowl, whisk together the eggs. milk, hot sauce, salt, pepper, and fennel fronds.
- Place the pie dish on a foil-lined baking sheet.
- Add half of the vegetable mixture to the pie dish, top with half of the queso fresco and gouda, and then cover with half of the egg mixture.
- Repeat the above layering.
- Bake for 45 to 60 minutes, or until the center is no longer wobbly.
- Allow the quiche to cool for 20 minutes before cutting and serving.
- Make sure to properly clean the leeks to remove any sand or dirt. Slice each leek down the middle, chop, and then swish around in a large bowl of water. Any sand or dirt will settle to the bottom of the bowl. I suggest using this method at least twice to ensure no grit remains.
- If you wish to decorate the quiche, use an additional pie crust to cut out shapes with a cookie cutter or cookie punch.
- I find that using a deep dish pie plate is best when making quiche; it allows room for more fillings. It’s even better if the pie plate is gorgeous like this American-Made Blackbird one.
- You may need to tent the edges of the pie crust to prevent them from burning after the quiche has been in the oven for approximately 35 minutes.
- Add a tablespoon of fresh chives or dill to the egg mixture.
- You can use a store-bought pie crust for this recipe or make your own from scratch. See this recipe for Scallop, Goat Cheese, & Leek Egg Pie for instructions on making your own pie crust.
- Use Kerrygold Blarney Castle Cheese in this recipe in lieu of Gouda, or Feta Cheese in lieu of Queso Fresco.
- These Cake Decorating Fondant Icing Plunger Cutters come in handy for decorating pies and can be used to make cookies or decorate cakes as well. They are also very affordable, which is and added bonus.
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