Two Spring Quiches

This is the magic calculation 4 eggs + 1 1/2 cups milk = quiche. That’s all you need to know.

If you are craving a foolproof recipe this is it. Oh and I sure am. I like knowing the plan, what’s coming next, how I can prepare for it. The thing is we don’t know if we’ll be moving soon, to a bigger city, a little island, or staying right here. I found myself getting teary thinking about the possibility of leaving Providence – where our first baby was born, where Dylan and I have spent everyday or his first years together, just the two of us in our own little world. We’ve grown up here together.

First, find a pastry shell. You can make my favorite or buy a high quality frozen pastry just make sure to precook it by placing the rolled pastry in your pan, pricking it with a fork, and baking at 375 F for about 20 minutes so the bottom doesn’t get soggy.

PESTO, TOMATO & BASIL QUICHE: 
pastry shell
4 eggs
1 1/2 cups milk
1/2 teaspoon salt
3 tablespoons pesto
1 tomato, sliced thin
handful of basil leaves

Whisk eggs, milk, and salt together. Spread pesto on precooked pastry, pour in egg mixture, top with tomato slices and basil leaves. Bake on top of a sheet pan at 375 F for 35-40 minutes, until the edges are golden and the middle is set.

ASPARAGUS & FETA QUICHE:
pastry shell
4 eggs
1 1/2 cups milk
1/2 teaspoon salt
6 stalks asparagus, shaved using a peeler
1/2 cup feta cheese

Whisk eggs, milk, and salt together. Lay the feta and most of asparagus peels into the precooked pastry (reserve a few asparagus curls to decorate the top), pour in egg mixture, top with reserved asparagus pieces. Bake on top of a sheet pan at 375 F for 35-40 minutes, until the edges are golden and the middle is set.