I have been getting a little neglectful of this recipe blog lately. I've been trying to control the weeds in our garden without much success and keeping busy with work and getting our house ready for baby. I'll work on being a little more attentive with adding new recipes. I've been doing lots of cooking and baking so I have plenty to add!
This was a delicious, light dinner we had the other night with some fresh pineapple. The spinach came from our garden (what was left in our garden after the deer ate the rest anyway). I wish my broccoli would have turned out a little better, but I'm just getting tiny little heads that don't amount to much and are flowering awfully fast. This was simple to make and a tasty meal. Great for a light dinner or breakfast.
Leek-spinach-broccoli Spring Quiche From Simply in Season
Crumb crust:
1/3 cup flour
1/3 cup whole wheat pastry flour
1/3 cup cornmeal
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter
fresh or dried herbs to taste (optional)
Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9" pie pan, adding a little water if needed to stick together.
Filling:
1 cup leeks, thinly sliced (I substituted chopped onions)
1 cup broccoli, chopped
2 cups spinach, chopped
1 cup swiss cheese
1/2 cup bacon, fried and crumbled, optional
3 eggs
1 cup evaporated milk
1/4 tsp salt
1/4tsp pepper
Saute leeks and broccoli together in a greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture. Mix the eggs, milk and salt and pepper. Pour over vegetable mixture. Sprinkle some reserved cheese on top. Bake in preheated oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
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