My feelings manifest themselves as baked goods. If I ever take the couch, the therapist should bypass my childhood and ask me about Easy Quiche.
Understanding my mood and emotional state is not difficult—just check my pantry and fridge.
- Quinoa Almond Chickpea Salad with Roasted Scallion Dressing: I’m channeling my inner Californian and atoning from weekend excesses involving cake.
- One Skillet Spicy Ranch Chicken? I’m lazy and don’t feel like spending more than 20 minutes in the kitchen. Also, that skillet is bomb.
- Crustless Quiche? It’s time for brunch!
My time in the kitchen offers me the opportunity to recreate memories of times gone by and to express hopes for the future.
The easy quiche is every fiber of my being longing for impromptu gatherings and a jaunt through Paris.
To keep it easy, I use store bought crust.
The filling ingredients don’t take any precooking!
This lovely quiche belongs in your life!
Sunburst Spring Vegetable Quiche with Puff Pastry
- 1 sheet puff pastry (thawed in the refrigerator overnight)
- 4 asparagus spears (hard ends removed and cut into 3-inch by 1/4-inch matchsticks)
- 2 medium carrots (peeled and cut into 3-inch by 1/4-inch matchsticks)
- 2 leeks (white and light green parts only, cut into 3-inch by 1/4-inch matchsticks)
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place rack in center of oven and preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. Spray a 10-inch tart pan or shallow pie dish with non-stick cooking spray.
- On a lightly floured surface, roll the pastry into a 13-inch square. Fit pastry into the prepared dish, press into place and trim off any excess that flows over the top. (I like to do this by running a rolling pin right across the top of the pan). Line the pastry with foil, pressing the foil directly on the pastry’s surface, then fill with pie weights or dry beans. Bake for 10 minutes, then remove from oven. Remove foil and weights. Let cool.
- Increase oven temperature to 425 degrees F. Place a steamer basket in a large saucepan, then fill the pan with water so that it nearly reaches but does not quite touch the steamer basket. Cover saucepan and bring to a boil, then drop in the cut asparagus, carrots, and leeks. Cover and let steam until the vegetables are easily pierced with a knife, about 5 minutes. Remove from saucepan, drain, and pat dry.
- In a medium bowl, whisk together the eggs, yogurt, Dijon mustard, whole grain mustard, salt and pepper. Set the prebaked pastry on the prepared baking sheet if it is not there already. Pour in the egg filling, then arrange the vegetables on top.
- Bake quiche for 20-25 minutes, until evenly puffed and lightly golden and a knife inserted in the center comes out clean. Transfer to a cooling rack and let rest 5 minutes before slicing. Serve warm or at room temperature.
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