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 saute for an additional one to two minutes. 

Unroll the pie crust into the dish and add the vegetables to the crust. Thoroughly mix the eggs, milk, mustard, dill, and cheese, with salt and pepper, then pour over the vegetables and gently stir. Bake 30-35 minutes.


Popular Posts