Spring Quiche

 Since our farmshare has started up there has been a ritual on Mondays - use up all of last weeks veggies 'cause we're getting more! Many types of veggies come several weeks in a row during their season, so we need to make sure they are getting eating while still fresh.


Right now it's green onions and garlic scapes, fresh herbs and spinach. So I sauteed up the leftovers...

 Then I made a simple pie crust. Flour and butter and a little cold milk. The beets in the background? The chef needs to eat something while working yaknow!

The butter and flour are both Colorado products as well, so this entire meal will be a locavore delight.

 I recently got some lovely little tart pans with the removable bottoms. I cut circles of dough and lined them, I wanted a good thick crust so the quiche will stay together easily.

And any extra dough can be stuffed with your extra filling to make a little pie snack.

 I stuffed them heartily with the mixture of veggies and whipped up some eggs with a little milk. Filled it in with egg, and sprinkled grated Parmesan on top.

 If you want a decedent dish them sprinkle a generous helping of cheese on the bottom first, then put cheese on top. This helps keep the crust flaky, but I never have troubles with soggy quiches.

 Baked to golden perfection! The eggs puff up and capture all the veggies, the cheese crisps on top. The little spinach pie was my tester... om nom nom.

Are you enjoying seasonal goodies? This week we start getting fruit from the Western Slope of Colorado, a perfect dessert!