Springtime quiche with Renee Schuler - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Springtime quiche with Renee Schuler

Springtime Quiche


6 stalks Fresh asparagus

1 cup Sautéed spinach (you can use frozen that has been squeezed dry although we prefer fresh)

1 large Leek, dark green ends removed

1/3 cup Shredded parmesan

3 Eggs

1 ½ cup Half and half

½ teaspoon Salt

¼ teaspoon Pepper

Pinch Nutmeg, ground

1 Pie shell, store bought works fine

Yield: 1 quiche


1. Pre-heat oven to 350 degrees.

2. To ensure that the pie dough does not slide down or bubble, place a clean empty pie pan that has been sprayed inside the raw one. You could also use pie weights or baking beans with a piece of parchment paper.

3. Bake for 10-12 minutes or until you see the edges start to brown. The middle should be set and not look wet.

4. Once baked, remove from oven to let cool.

5. In the meantime remove woody stem ends from asparagus and cut into 1 inch pieces. Saute these in a skillet with some butter until tender. Season with salt and pepper and set aside.

6. If using fresh spinach sauté in butter, season with salt and pepper and let drain. Once it is cool enough to handle use a kitchen towel to squeeze out all the juice. Chop and set aside.

7. Cut off the dark green ends of a leek. Cut the root end off and split length-wise in half. Starting at the white end slice into half moons that are about 1/8 inch thick. Once its all sliced place in a bowl of cold water, making sure to rinse off all the dirt and sand. Then drain.

8. Sauté the leeks in butter over low-medium heat until they are soft and almost translucent. You may want to add up to 2 tablespoons of water or chicken stock to the pan to help them cook down. Season and set aside to cool.

9. To make the quiche custard whisk together the eggs, heavy cream, salt, pepper, and pinch of nutmeg.

Method - assemble your quiche

1. mix together the leeks, spinach, and asparagus with ¼ cup of quiche custard.

2. Layer this mixture into the bottom of your baked quiche shell.

3. Pour the rest of the quiche custard over top, ensuring not to let the custard over flow.

4. Top with shredded parmesan cheese and bake at 350 degrees for 1 hour. The top should be lightly golden brown and the custard should be set in the middle. Let cool for 10 minutes before cutting and serving.

Notes: Any vegetables or fillings can be used in place of spinach, leeks, and asparagus. It usually takes about 3 cups of toppings to fill the quiche with 1 recipe of quiche custard.

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