Skip to main content



Garlic Scape, Pea, and Fontina Quiche

We love making quiche on the weekends -- it's a flavorful way to incorporate several ingredients at once and it always reheats well at work the next day. This quiche included several of our CSA basket ingredients as well as some ingredients that we already had on hand. The garlic scapes were mellow in this recipe and the fresh peas added great color to the dish. For breakfast, we served this with a side of air-fried potatoes and for lunch the next day we served it with a side of fruit.

A Vegetarian & Cooking original. 
-5 mini yellow potatoes, quartered
-1/3 cup peas
-4-5 garlic scapes, thinly sliced
-5 eggs
-1/2 cup milk
-1/2 cup shredded fontina cheese
-1 teaspoon dijon mustard
-A pinch of fresh dill
-1 refrigerated pie crust

Preheat oven to 375 degrees.

Quarter the potatoes, shell the peas, and slice the garlic scapes. Saute the potatoes over medium heat with a tablespoon of vegetable oil and a pinch of salt, for seven to ten minutes. Add the peas and garlic scapes and…

Latest Posts

Salad with Goat Cheese Medallions + Goumi Berry Vinaigrette

Garlic Scape + Potato Soup

Romaine Salad with Buffalo Tofu with Herb Tahini Dressing

Mibuna + Pea Pasta

Green Shakshuka

Roasted Cauliflower Tacos with Herb Sauce

Garlic Scape Pizza with Hakurei Turnips

Farro Salad with Soft Boiled Eggs and Shallot Yogurt

Penne Arugula Salad with Sun-Dried Tomatoes

Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes