Spring Vegetable Quiche

Ingredients

  • 1 ready-made 9” pie crust, bought from the freezer section
  • 2 Tbsp butter
  • 1 ½ Tbsp white miso
  • ½ cup shallots, finely chopped
  • 1 ½ cups fresh spinach leaves, roughly chopped into 1-inch pieces
  • 1 cup tender stem thin asparagus, chopped into 1-inch pieces, bottoms trimmed
  • Kosher salt and freshly ground black pepper
  • 5 large eggs, beaten
  • ¼ cup heavy cream
  • ½ cup fresh goat cheese curds
  • 1 Tbsp sesame seeds, half crushed

Method

Preheat oven to 400F. Blind bake the pie crust, by lining with parchment paper and weighing down with pie weights or dried beans and bake according to instructions on the package until browned. Remove from oven and set aside.

In a medium non-stick skillet, set over medium high heat, melt the butter and the miso, whisking together until emulsified and the miso is broken down. Add the shallots, and sauté until slightly browned, about 3-4 minutes. Add the asparagus, and sautee, tossing until softened about 5-6 minutes. Add the spinach, and toss until wilted, and season with salt and pepper to taste.

Tip the sautéed vegetables into the pie crust, spreading it around evenly.

In a medium bowl, whisk together the eggs, cream and sesame seeds and pour into the pie crust. Sprinkle in the goat cheese curds and using a spoon press in making sure that everything is submerged into the liquid. Place quiche on a lined sheet tray and bake until puffed up and slightly golden brown in areas. About 40 minutes. Allow to cool slightly on a rack before serving.

Serving suggestion: Serve alongside a fresh green salad of spring vegetables.

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@judyjoochef Instagram profile imageHappy Thanksgiving everyone! I cooked and cooked! These are just the drinks and canapés here. We also had turkey, stuffing, potatoes, and more, of course. I’m so thankful for being able to share such a special meal with my friends and family—  thank you everyone!  Your support and love is so appreciated. Xxxxx❤️❤️❤️5 days ago via Instagram
@judyjoochef Instagram profile imageRepost from @seoulbirduk
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@judyjoochef Instagram profile imageFrom Soul to Seoul!  Loving spending time with @melbasharlem. Inspiring in every way!! Stay tuned to see what we are stirring up! 
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I love getting back to Harlem where I was a math tutor for many years at @storefrontacademyharlem.  I also worked with @slowfoodusa to start their first inner city Slow Food in School’s project, Harvest Time in Harlem. We managed to get a NYC farmers market up to Harlem which at the time only had small bodegas, and lacked grocery stores with fresh healthy food options.  Even though Harvest Time closed after a good 7 year run, the green market remains there to this day serving the community. 🙏🙏🙏
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