Friday, May 12, 2017

Spring Vegetable Quiche #BrunchWeek

I hope you have all enjoyed this great event we have been sharing all week long.  Today is day 5 of Brunch Week, hosted by Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures. There will be more recipes being shared tomorrow as well but, unfortunately, I won't be posting with the group.  You can find all their recipes tomorrow by going to social media and typing in #BrunchWeek.

These ladies worked very hard gathering up a forty bloggers from around North America to showcase brunch recipes for you.  As if that wasn't enough hard work, they also contacted numerous companies who provided product for us to use in our recipes as well as very generous contributions to a giveaway for our readers.  You can read all about our sponsors and enter the drawing by going to my Welcome Post.

Today I am sharing one of my favorite brunch recipes to serve, a quiche.  Quiche's are the perfect foil for so many different items.  In this version, I am showcasing all the wonderful Spring Vegetables that are available this time of year.

It is still a little bit early for Michigan Asparagus who is one of our generous sponsors in this event but they generously gave each blogger a gift card to be used for obtaining items to be used during this week.

I put my gift card towards this lovely asparagus serving bowl.  I filled it up with Lemon Poppyseed Muffins that I served along with this quiche.  These muffins were the perfect accompaniment to this brunch classic and also contained product provided by our sponsors, Dixie Crystals and Nielsen-Massey.

This quiche comes together very quickly so it is perfect when entertaining.  You simply saute up your veggies.  Place them in a pie crust that can be homemade or store bought, your choice.  Cover them generously with shredded cheese.  I used Vermont Sharp Cheddar from Cabot Creamery.  Cover with a custard filling and bake until puffy and golden brown.  While the quiche bakes you can do clean up duty.  When your guests arrive, your house will smell wonderful and the quiche will be ready to come out of the oven to cool a bit before serving. 

You want to let it set for at least 10 minutes before cutting and it can also be served at room temperature so you don't have to sweat too much on the timing of your routine.

Spring Vegetable Quiche
serves 6-8

1 bunch asparagus, tough ends snapped off and cut into 2" lengths
1 small leek,  well washed, white and light green parts thinly sliced
8 oz. baby bella mushrooms
2 c. baby spinach leaves
2 T. butter
4 oz. cheddar cheese, shredded
6 eggs
1 c. heavy cream
1 c. 2% milk
pinch of freshly grated nutmeg
salt and pepper to taste

Melt the butter in a skillet over med high heat.  Add the leek and cook until softened.  Add the asparagus and mushrooms and season with salt and pepper.  Stir fry for 4-5 minutes.  Add the spinach and cook until wilted. Remove from heat and let cool slightly.

Line a 9" pie plate with a bottom crust.  Whisk together the eggs, cream, milk and nutmeg.  Place the vegetables in the pie crust.  Sprinkle with the cheese and pour the egg mixture over all.  Place on a  baking sheet and bake in a preheated 400* oven for 45-60 minutes, until a knife inserted removes cleanly and the quiche is puffed up and brown.  Cover the quiche lightly with aluminum foil if it browns before the eggs are set.  Print Recipe

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor's Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy's Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear's Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane's Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n' Cooks
Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy's Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee
Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

1 comment:

  1. Full of delicious vegetables! This would not only be great for brunch but for Meatless Monday too!


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