By Twinkle VanWinkle
This bright, breakfast dish is made even better with a hint of lemon zest and creamy goat cheese.
Fresh Asparagus, Early Peas and Kale Quiche
1 premade pie crust (or make using your preferred recipe)
½ cup asparagus tips
½ cup fresh frozen early peas
1 cup julienned Lacinato kale
2 cloves fresh garlic, minced
1 small shallot, finely diced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon fresh thyme
½ teaspoon freshly grated nutmeg
1 teaspoon fresh lemon zest
8 fresh large eggs
½ cup heavy cream
½ cup fresh goat cheese
½ cup shredded Gruyere
1 teaspoon cornstarch
Fresh chopped herbs for garnish
Preheat oven to 350 F.
Prepare a 10-inch, removable bottom, tart pan or a 1-inch deep pie dish by thoroughly rubbing butter on the inside; then sprinkle 1 teaspoon of flour to cover buttered area. Press pie crust in gently and evenly. Refrigerate until ready to pour in quiche mixture.
Saute garlic and shallot until translucent, then add kale until just wilted. Set aside.
Whisk eggs, then add salt, pepper, thyme, nutmeg, zest and cornstarch until well blended. Whisk in cream. Take out pie crust and layer in half of the Gruyere; then place the goat cheese evenly around the pie crust in small dollops.
Add garlic, shallot, kale mixture and the peas and asparagus to the egg mixture and stir gently to incorporate.
Pour in the egg mixture, making sure the veggies are evenly dispersed, then top with remaining cheese.
Bake for 25 minutes; check for doneness. Return to oven and bake until the eggs just become firm in the middle. Remove from oven and cool for 10 to 15 minutes before serving.
