There’s nothing like a healthy home-cooked meal after a busy weekend. What’s even better is when you end up with left overs for lunch the next day. Below is a typical quiche recipe that can be adjusted every single season, or even every week. Making a quiche is an excellent way to use up leftovers in the fridge or to simply highlight a seasonal ingredient. I hope you enjoy this recipe as much as I did.

Spring Quiche

Dough

2 cups flour

½ cup cold butter

1 egg

1-2 tablespoons cold water

pinch salt

Filling

A couple handfuls fresh spinach

bunch of asparagus, ends trimmed and stalks halved

1 small onion, chopped

2 cloves garlic, minced

4 eggs

½ cup milk

¼ cup pine nuts, toasted

1/3 cup parmesan, grated

salt & pepper to taste

2-3 tbsp chives, chopped

1 tbsp butter

½ tbsp olive oil

Mix the flour and salt in a large bowl. Cut the butter into chunks and add to the flour. Using your fingers squish the butter into small pieces while mixing into the flour, until the consistency of the sand. Add the egg and begin to knead the dough quickly. If necessary add 1-2 tablespoons of water, a bit at a time. When dough can come together into a ball, wrap with plastic wrap and place in the refrigerator for at least 30 minutes.

Heat butter and oil in a frying pan over medium heat, add the chopped onion and sauté until soft – about 3 minutes. Add the garlic and continue to sauté another minute or two before adding the spinach. After 4-5 minutes add the asparagus to the pan and continue cooking until the onions have caramelized a bit and the asparagus is starting to turn golden, about 10 minutes. Remove from heat and set aside.

Preheat oven to 350 F. Remove dough from the fridge and roll out on a lightly floured surface until the dough is big enough to fit all the way around your pie plate/tart tin with some extra to hang over the edges. Fit into your pan, trim edges and crimp all the way around the edge with your fingers or a fork.

In a medium sized bowl, whisk eggs, milk, cheese, chives, pine nuts, salt and pepper.

Place the asparagus mixture on top of your crust and top with the egg mixture.

Bake for 30-35 minutes, until the crust turns golden.