Jeez, if I had known it would KEEP raining, I maybe would have saved my cutie flower cupcakes for today! Two days in a row of rain requires more cheering up than just one. I wish I could stay home all day and bake up some of the delicious ideas I have rolling around in my head, but alas, I must travel out into the elements to help those small businesses in need. Not that I mind. I’ll be visiting two of my favorites today, So Childish, the most adorable and awesome children’s boutique in all of San Diego, and Ten Stories who has the coolest, most creative staff around. That’s pretty much as painless as work gets. To top it all off, I’ll be toting around the leftovers of this amazing (and Seasonal Potluck approved) quiche.
I written about quiche before. Its one of my favorite foods ever. I’m kind of an egg fanatic. Do you remember that egg commercial a while back that goes “I love eggs, from my head down to my legs” ? Well, I sing that in my head every time I crack an egg. Its true. The beauty of quiche is that its pretty hard to go wrong. Eggs+any vegetable (or meat)+ any cheese= win! I chose this recipe in particular since its asparagus month, but I would have made it anyway! It turned out amazingly as all quiches do.
Asparagus, Leek and Gruyere Quiche recipe from Martha Stewart
- 1 tablespoon butter
- 1 leek (white and light green parts only), halved and thinly sliced, then well washed
- Coarse salt and ground pepper
- 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
- 1 cup shredded Gruyere cheese (4 ounces)
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
Big props to my new china that’s making its debut in these photos! (I’m such a nerd) I’m hoping to get home from work in time today to whip up some cookies or maybe a soup or something to warm our bellies on this wintery day. (Ok, its not even cold, just raining. I’m also a wimp in addition to being a nerd) Happy hump day to all!