Spring Greens Quiche Recipe
Spring is a gentle reminder of renewal, and there’s no better reflection of this season’s promise than the tender shoots in the garden. There’s a certain warmth in the act of harvesting these first greens. It’s a quiet moment of connection between the gardener and the earth. This Spring Greens Quiche recipe is my way of bringing that warmth from the garden to the kitchen table, perfect for a cozy brunch or a simple yet nourishing dinner.
Cooking with freshly harvested ingredients is a heartfelt journey from seed to plate. This quiche celebrates not just the flavors of spring but the love and care that went into growing each leaf and herb. It’s my go-to for sharing the bounty of the season with family and friends.
here’s why this quiche is a celebration of spring:
- Freshness: The greens and herbs from your garden bring unmatched flavor and vitality to the dish.
- Ease: This recipe is all about simplicity, letting the quality of your homegrown produce shine through.
- Versatility: Feel free to mix in different herbs or greens based on what’s abundant in your garden.
A brief glimpse into making this quiche:
- Gather: The harvest is your palette—spinach, lettuce, leeks, and whatever herbs are ready.
- Prepare: A quick rinse, a gentle chop, and your greens are ready for the spotlight.
- Create: Into the pie crust they go, nestled with eggs and cream, ready to transform.
- Bake: Until it’s beautifully golden and the kitchen smells like spring itself.
This recipe embodies the spirit of the season—light, flavorful, and made to be shared. It’s about more than just eating; it’s about celebrating the cycle of growth, the beauty of the harvest, and the joy of coming together over a meal made with love.
As we savor each bite, let’s remember the quiet mornings in the garden, the soil beneath our fingers, and the patience required to nurture life. Here’s to the meals that bring us closer to each other and to the earth.
spring greens quiche recipe
Spring Greens Quiche
Ingredients
For the Quiche:
- 1 store-bought pie crust
- 3 leeks white and light green parts only, thinly sliced and washed
- 1 tablespoon olive oil
- 1 cup spinach chopped
- 1/2 cup romaine and green leaf lettuce chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated cheese Gruyère or Cheddar
- Salt and pepper to taste
For the Cilantro Pesto Drizzle:
- 1 cup fresh cilantro leaves
- 1 clove garlic
- 1/4 cup pine nuts or walnuts
- 1/3 cup grated Parmesan cheese
- 1/4 cup olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
For the Quiche:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie dish. Prick the bottom with a fork. Pre-bake the crust for about 10 minutes until slightly golden.
- In a skillet, heat the olive oil over medium heat. Add the leeks and cook until they are soft and translucent, about 5-7 minutes. Let them cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the cooked leeks, chopped spinach, romaine, green leaf lettuce, and grated cheese.
- Pour the egg mixture into the pre-baked pie crust.
- Bake for 35 to 45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool slightly before serving.
For the Cilantro Pesto Drizzle:
- In a food processor, blend together cilantro leaves, garlic, nuts, Parmesan cheese, olive oil, lemon juice, salt, and pepper until smooth.
- Adjust seasoning to taste.
- Serve slices of the quiche with a drizzle of the cilantro pesto over the top or on the side.
Here’s to a season filled with growth, warmth, and shared meals. Happy gardening, and even happier eating!
