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| Spring Vegetables Quiche |
| Ingredients 9-inch pie crust, prepared 1 1/2 tablespoons unsalted butter 1 cup sliced ramps 1/4 lb. fiddlehead ferns 1/4 lb. asparagus tips coarse salt freshly ground black pepper 1 1/2 teaspoons fresh chervil 1/2 teaspoons dry mustard, like Colman's 4 large eggs 1 cup half and half 2 tablespoons flour 1/4 teaspoon Tabasco 1 cup [packed] grated Jarlsburg cheese Paprika Method Preheat oven to 375. Melt the butter in a small pan and add the ramps. Sauté over medium heat for a few minutes. When they begin to soften, add the fiddlehead ferns, salt, pepper, chervil, and mustard. Sauté 5 minutes longer; add asparagus tips, toss to coat, and remove from heat. Combine eggs, milk, and flour in a blender or food processor and beat well. Spread the grated cheese over the bottom of the prepared crust and spread the onion-mushroom mixture on top. Pour in the custard, and sprinkle the top with paprika. Bake 40 minutes or until solid in the center. Serve hot, warm, or at room temperature. |