Spring Quiche With Fresh Spinach, Shallots, Asparagus and Goat Cheese

This week I find myself in the land of perennial sunshine in Southern California visiting family while staying at my sister’s home; a haven in the countryside. Her home is chock full of memories and beautiful things she has collected over a lifetime. My big sis has been married to the same man for 40 years this August. It’s a joy to sit back and watch the interplay between the two of them, complete with finishing each others sentences. The current of love that runs between the two is quite evident.

Spring Quiche: Fresh spinach, shallots, goat cheese and roasted asparagus. The combination of fresh vegetables with a tangy salty bite of goat cheese is out of this world. I am ashamed to admit that in all this perpetual bliss, my thoughts do not wander to their wonderfully satisfying relationship for long, but scramble off to the garden, fruit orchard and chickens she has skillfully put together in her backyard. I did hold myself back for the first 15 minutes after I arrived to act somewhat interested in how everyone was and how life had been treating them, but inched my way to the backyard as quickly as decorum would allow. 

 Spring Quiche: Fresh spinach, shallots, goat cheese and roasted asparagus. The combination of fresh vegetables with a tangy salty bite of  goat cheese is out of this world. I was amazed to see peaches ripening on the trees, blueberries ripe for the picking, and tomatoes in full bloom. A whole food bloggers paradise. At home my trees are barely budding, and planting tomatoes still a distant dream. I feel like a kid in a candy store and am cooking with abandon. 

Spring Quiche: Fresh spinach, shallots, goat cheese and roasted asparagus. The combination of fresh vegetables with a tangy salty bite of goat cheese is out of this world. Today’s recipe is a Spring Quiche with fresh spinach, shallots, goat cheese and roasted asparagus. The combination of fresh vegetables with the salty bite and tang of goat cheese is marvelous. Sprinkle the Spring Quiche with a touch of fresh chopped dill before serving to add an additional layer of flavor; I guarantee it will be sure to leave you smiling!

Spring Quiche with Fresh Spinach, Shallots, Asparagus and Goat Cheese
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • Pate Brisee for single pie crust (see below for link to Recipe)
  • 1½ cups fresh spinach, chopped roughly
  • 2 large shallots, thinly sliced
  • 10 asparagus spears
  • 5 oz goat cheese, plus additional ounce for sprinkling on top of quiche
  • 6 large eggs
  • 2 tbsp olive oil
  • 1 tsp sea salt, plus additional for seasoning asparagus
  • ½ tsp fresh ground black pepper, plus additional for seasoning asparagus
  • 1 tsp hot sauce
  • ¾ cup heavy cream
  • ¾ cup milk (not non-fat)
  • 1 tbsp fresh chopped dill
Instructions
  1. Preheat oven to 375 degrees.
  2. In large iron skillet heat 1 tbsp olive oil over medium high heat.
  3. Add shallots to pan and cook until softened and fragrant. Remove from pan and set aside.
  4. Wipe skillet out with paper towel and set aside to cool.
  5. Crack eggs into medium sized bowl and whisk to blend.
  6. Add salt, pepper, hot sauce, cream and milk. Whisk to combine.
  7. Once skillet has cooled, press Pate Brisee into bottom of pan with edge of crust only slightly coming up side of pan.
  8. In layers, first spread spinach atop crust, followed by the shallots.
  9. Sprinkle goat cheese atop shallots (will not cover whole area, space out evenly)
  10. Pour egg mixture on top of layered vegetables and cheese and poke down spinach into egg mixture so that it is mostly covered.
  11. Place in 375 degree oven for 20 minutes.
  12. In the meantime, place asparagus on baking sheet, add olive oil, a few sprinkles or sea salt and a grind or two of black pepper and place in the oven along with the quiche to roast(about 15 minutes). Remove from oven.
  13. Once quiche has cooked for 20 minutes, remove from oven, place asparagus on top of quiche and push down slightly to set in place. Sprinkle quiche with remaining ounce of goat cheese and return to oven until quiche is set in the middle and slightly browned around the edges(about 15 minutes).
  14. Remove from oven and allow to sit for 5 minutes. Sprinkle with chopped dill, cut and serve.

Pate Brisee recipe from Martha Stewart. Cut recipe in half or make full recipe and freeze half the dough for another time.

Spring Quiche with Fresh Spinach, Shallots, Asparagus and Goat Cheese Recipe shared with:

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*Life is Fantasmic: Saturday Dishes

 

 

4 Simple Steps For Preserving Asparagus

 

If we have a dollar to spend on some wild excess, we shall spend it on a book, not on asparagus out of season.  – Katharine Fullerton Gerould

Spring vegetables are overflowing in the markets this time of year.   I, for one, am excited to get my hands on a few of those great tasting lovelies. There is something about spring that brings out a craving for fresh, crispy vegetables and there’s no better time to buy asparagus, peas, and artichokes than right now. Buying in season is the most beneficial in terms of freshness and cost savings.

When buying spring vegetables, remember to purchase plenty to put away for later. It’s like money in the bank with the added benefit of enjoying a bit of fresh spring flavor throughout the year.

4 Simple Steps for Preserving Asparagus: Pure and Simple

My favorite springtime vegetable, without question, is asparagus. Unfortunately, it is one of the vegetables I have not yet planted here at Pure Grace Farms. So, when I saw asparagus at the bargain price of only 98 cents a pound at Winco (our fabulous local grocery store), I didn’t hesitate to buy a shopping cart full. It is a tasty delicious treat right now and I have more than enough to put away for later.

Preserving asparagus can be done by several methods. Canning, pickling, or freezing are a few ways that come to mind. Though, in my humble opinion, canning can be easily crossed of the list. When canning, asparagus is basically cooked to death. The texture turns mushy and leaves the asparagus resembling a stringy pudding. Not a bit appetizing to my way of thinking.

Pickling is a simple, fun, and tasty way to preserve, but for now this method will be taken off the table and saved for another day.

4 Simple Steps for Preserving Asparagus: Pure and Simple Freezing asparagus wins the prize and is mostly my preservation method of choice. It is important for me to acknowledge that freezing asparagus is a bit tricky, and many will not dare to tread down this dark alley.  It is also true that special care must be taken to preserve the best possible flavor and texture of the asparagus. But have no fear, be brave and come along with me. If a few simple rules are followed, home preservers can have every bit of success in serving up crisp fresh tasting asparagus as the large manufacturers do that stock it in your grocers freezer aisle.

4 Simple Steps for Preserving Asparagus: Pure and Simple Follow these 4 simple steps for preserving asparagus and you will enjoy delicious fresh tasting asparagus at reasonable prices long after the short growing season is over.

  1. Prior to freezing, cook your asparagus sparingly -Pre-treating asparagus is necessary to kill the enzymes that cause your asparagus to lose flavor and color during the freezing process. Choose a method that is effective but retains the crisp texture of the asparagus.
  2. Cool or chill the asparagus as quickly as possible after cooking to stop the cooking process -Yes, I know, an ice water bath is a pain in the tush but it is a necessary and vital step to getting great results when freezing asparagus. It should not be overlooked. When grilling asparagus, an ice water bath is not feasible, so make sure to get that asparagus in the coldest part of your refrigerator as quickly as you can, after it comes off the grill.
  3. Freeze in small batches to help facilitate a quicker freeze -When freezing, ice crystals form and cause damage to the cell walls of the asparagus, which in turn causes the asparagus to lose texture and get mushy. The quicker the freeze the less opportunity ice crystals have to form.
  4. Cook frozen asparagus from a frozen state (never thaw) -Texture is retained more effectively when asparagus is steamed or roasted after freezing. The asparagus is already partially cooked from pre-treatment so cooking just long enough to heat gives the best results.

Grilled Asparagus with Lemon Zest and Olive Oil

How to Freeze Grilled Asparagus

How to Freeze Steamed Asparagus