These little guys are so easy to make! They are perfect for brunch with the family or as a weekday breakfast option before you head out the door because they reheat well. You can find mini frozen pastry shells hanging out with the frozen fruit and cool whip (another tasty combo for a pastry shell!). Since asparagus is in season now, it’s a great addition to the quiche, but you can add whatever veggies you prefer. Asparagus actually contains prebiotic fiber which nourishes good gut bacteria (a.k.a probiotics) to help maintain a healthy digestive tract. Way to be awesome, asparagus.
Spring Asparagus Quiche
4 mini pastry shells, unthawed per package directions
8 asparagus stalks
3 large eggs
1/4 cup 2% milk
1 green onion stalk, sliced thin
4 pieces bacon, cooked and chopped well (optional)
1. Preheat oven according to pastry shell directions and place shells on a baking sheet. Set aside.
2. Cut the top 2 inches from each of the asparagus stalks and set aside. The remaining asparagus sections will not be used in this recipe (you can use them in this recipe).
3. In a medium bowl, whisk together eggs and milk. Add in green onion and bacon, if using, and black pepper.
4. Evenly divide egg mixture among pastry shells. Gently place two asparagus pieces on top of egg mixture for each quiche, forming an “X”.
5. Bake for 15-20 mintues, or until egg is set in the middle of each quiche.
*To reheat: If the pastry shell is in an aluminum pan, remove it before placing in the microwave. Microwave quiche for 30 seconds and then enjoy!
Happy Spring! “First Shoots of Spring” is this month’s Recipe Redux theme, and we’re celebrating all the glory of tasty ingredients like garlic scapes, leeks, scallions, and asparagus. If you’re lucky enough to have a farmer’s market close to you, take advantage of it and pick up some of these seasonal, flavorful ingredients! You can try this Spring Green Pizza, along with all the other Redux recipes (found at the end of this post).
Spring Green Pizza
8 asparagus stalks, woody parts removed and sliced in half
1 cup baby Portobello mushrooms, quartered
1/2 cup yellow onion, sliced
1 ready-to-use thin pizza crust (I used Mama Mary’s Thin & Crispy crust)
1/4 cup low-fat ricotta cheese
2 Tbsp. pesto
1 Tbsp. olive oil
1 cup fresh baby spinach, rinsed
Fresh basil, chiffonade (need to learn how to chiffonade? watch this!)
1. Heat oven to 425 degrees. Place sliced asparagus, mushrooms, and onions on a baking sheet and drizzle with 1/2 Tbsp. olive oil. Bake for 10 minutes.
2. In a small bowl, combine ricotta, pesto and olive oil.
3. Prepare your pizza crust per package directions, then spread ricotta/pesto mixture on pizza crust.
4. Evenly distribute roasted asparagus, mushrooms, onions, and spinach around crust.
5. Top with desired amount of each cheese, and then sprinkle with basil.
6. Bake pizza per package directions, or until crust is golden brown and cheese is melted!
It seems as though spring has finally come in Tennessee. Trees are flowering, flowers are popping up here and there, and more and more people are gathering in the parks to enjoy the warmer weather. That means honey bees are hard at work to produce one of the greatest natural sweeteners we have. And this months’ Recipe Redux theme asked us to make either maple syrup or honey the star of our monthly creation.
Honey is really the perfect sweetener for this breakfast/dessert/appetizer because a little bit goes a long way, and it doesn’t over-power the natural sweetness of the fruit. And it goes so well with ricotta cheese….who knew?! If you’re limiting bread in your diet, or don’t have any on hand, this still tastes great mixed together in a bowl!
While it’s still a little early for strawberries in most states, strawberry picking actually begins in December for Florida (which is where these strawberries were grown). If you plan on using peaches instead of strawberries, I suggest waiting until they’re in season (June-August) so you get the best flavor. I only buy peaches at the local farmer’s market because store-bought peaches have just disappointed me in the past. For more variety, I would imagine blueberries, raspberries, and cherries would also be delicious alternatives/additions to strawberries and peaches!
Slice of a hearty wheat bread, toasted (I used Seeduction Hearth Bread from Whole Foods)
Strawberries or peaches, sliced
1. Spread desired amount of ricotta cheese on toasted bread and sprinkle cinnamon on top of ricotta cheese.
2. Place sliced fruit on top of ricotta cheese, then drizzle honey over fruit. Sprinkle more cinnamon if desired.
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