Happy June everybody! What’s been shaking with y’all?
We’ve been busy getting our first-ever vegetable garden planted. While we’re super excited to have fresh veggies, we’re also terrified that our crazy city squirrels are going to chew everything up (last year our poor neighbors tomatoes were a favorite of these little rascals.) So we’re trying to put up little fences and layer mesh net over everything – which is SUCH a pain in the butt. I think Dave and I almost got divorced twice while we were putting it up. I’ve also heard coffee grounds can help, so scattered those this morning. And finally, as a last line of defense, I read that they don’t like marigolds, so planted a barrier of those too. I should take bets on who will win this battle…
We’ve also been having too much fun with the nice weather – hosting a grilled pizza party, a smoked meat taco BBQ (goat, red snapper + pork shoulder), and a gals brunch where I made this yummy quiche I’m about to give you the recipe for!
It’s so easy to make, and everyone always really digs it, so it’s one of my go-to’s and honestly this is the first time I’m trying to put measurements together since I pretty much wing it everytime. Bad blogger Annie!
I hope you try it for a lovely summer brunch! It’s also super handy to make on the weekend to have an easy brekky to take to work. YUM.
Cook Time: 42-55 minutes
12 asparagus spears
1 tbs olive oil
1/2 cup cream
1/3 cup shredded gruyere cheese
1/2 cup shredded cheddar cheese
1 cup packed chopped spinach
1 tsp salt
1/2 tsp cracked black pepper
Pillsbury deep dish frozen pie crust
First, preheat your oven to 400 degrees. Trim the asparagus and lay on a baking sheet. Add the olive oil (and a pinch of salt and pepper) and toss the asparagus so it’s all nicely coated. Pop this in the oven and cook for about 12-15 minutes until more tender but not mushy. Should have a little bite to it still.
Remove the asparagus from the oven, slice into one inch size pieces and set aside.
Next preheat the oven to 350 degrees. Then add the eggs and cream to a large bowl and whisk until well mixed. Add the cheeses, spinach, roasted asparagus, and salt + pepper. Mix together well.
Pour this mixture into the pie crust and pop in the oven for about 30-40 minutes until the center is cooked through (toothpick test works here – nothing should stick to a toothpick inserted into the middle), and the top is just slightly golden.
Remove, let cool for 5 minutes. Slice and serve! Super easy, and very delicious if I do say so myself. I love to serve this with a really simply dressed salad with tender lettuce and a light vinaigrette. Because I’m fancy like that.
Happy nearly summer all!