Growing up, I didn’t know asparagus didn’t grow out of a can. It was a revelation to discover them fresh, and there’s nothing as glorious as eating them in season. Off-season, asparagus can be woody-tasting, limp, or tough. But in the spring—wowza! It’s tender and perky and alive! And spring spinach is like a superfood party in your mouth. Don’t even get me started on firm, sweet, delicious fresh peas. You can eat them raw, right out of the pod. What follows is my edible love affair with spring. Quiche is making a comeback, as it should, and it’s the perfect vehicle for showcasing spring’s bounty. Amp it up with a simply dressed side of arugula. Ain’t love grand?
MAIN CRUSH QUICHE
- 9-inch pie crust
- 2 handfuls of fresh spinach
- a handful of fresh peas
- Minced garlic
- olive oil
- 5 eggs
- half-and-half or heavy cream
- Salt, pepper, and thyme
- dry ground mustard
- Shredded cheese of your choice
Preheat the oven to 375 degrees F (400, for a crustier quiche). Prebake a 9-inch pie crust for 10 minutes. Chop 2 handfuls of fresh spinach. Trim a heaping handful of asparagus and slice into quarter-inch-thick pieces. Shell a handful of fresh peas. Sauté a plop of minced garlic in olive oil for a moment, then add spinach until it wilts. Sauté or steam asparagus until tender.
Mix 5 eggs with a coffee cup of half-and-half or heavy cream. Season with salt, pepper, and thyme, plus a smidgen of dry ground mustard if you’re feeling fancy.
Lay a bed of shredded cheese on the bottom of your pie crust. I love Gruyère, or crumbled goat cheese or feta, but cheddar, smoked Gouda, Swiss, and mozzarella are all fabulous. Sprinkle your veggies over the cheese, top with egg mixture, and sprinkle a handful of cheese on top too. Bake for 40 to 50 minutes until eggs are firm and quiche has a golden color.
Other yummy items you could add to your egg mixture: chopped and sautéed leeks, onion, or shallots; cooked and crumbled bacon; chopped parsley, or sliced chives or scallions.
SIDE PIECE SALAD
To make dressing, mix 1 shot of virgin olive oil, 2 drizzles of fresh lemon juice, and 1 plop Dijon mustard, and season with salt and pepper. (Optional: Sweeten with a plop of honey or maple syrup.) Toss with baby arugula and top with Parmesan or Manchego shavings and sunflower seeds or toasted pine nuts.
PHOTOGRAPHED BY ANGELA DECENZO
