Spring is in full swing and so is the array of green vegetables that you can find on farmer’s markets these days. Which means my kitchen is dominated by the color green and beautiful spring flavors. Asparagus, spinach, green peas and just a hint of lemon.
Have you ever made a quiche from scratch before? If you haven’t, let me tell you it’s one of the most rewarding things. A crispy, flaky, buttery crust that can hold almost any kind of filling. In this case the filling is a powerful combination of spring flavors. Light and refreshing and equally good whether you eat it warm or cold the next day.
A wonderful thing about baking quiches is that you can divide the process into smaller tasks. The pie crust can be easily prepared in advance and kept in the freezer, so you can pull it out any time. The filling is equally flavorful as it is easy. You simply place fresh vegetables into the prepared crust and cover with a mixture of eggs and sour cream. Traditionally you could also use whole cream instead of sour cream, but I tend to opt for the lighter version.
Well, I think I’ve said enough. I sincerely hope I’ve got you drooling by now and ready to amend your weekly meal-plan to make room for this delicious quiche. If you do make it, it would mean the world to me, if you’d left a comment here or on IG or pin it over on Pinterest.
Lots of love,
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