By Liz Bares
Now that spring seems to have gotten ahold of herself, let’s starts discussing lighter meals. With more sunshine in the evening hours causing more outdoor activities lingering, my body starts to crave lighter foods. I also like to spend less time in the kitchen making dinner in the spring and summer and, therefore, like dishes that are quick and don’t involve too much prep.
The egg is typically a sign of spring/renewal, the beginning of something new. Our neighbors have several chickens and they have begun to lay more eggs as the days grow longer. This is great for us because we get eggs now and then. I have noticed with extremely fresh eggs they puff up a bit more when cooked.When making this dish I have noticed it puffs up, and subsequently falls after it sits for a few minutes. But the puffiness is just so satisfying!
Regular store-bought eggs do not give this level of satisfaction. Springtime also brings out wild leeks or ramps. Right now, they are fairly small and delicate in flavor, so perfect for this dish. Just a small handful will do for this recipe.
This dish takes about 45 minutes from start to finish. It is crustless, so it’s good for our gluten-free friends and can be dairy-free if you wish. I typically serve this quiche with a spicy salad mix available at Canticle Farm Market on Tuesdays. You will need to cook the broccoli before you add it to the egg mixture.
Crustless Quiche with Leeks and Broccoli
6 whole eggs
1/2 cup half and half or whole milk
salt and pepper to taste
10 oz. bag frozen broccoli, steamed and chopped
handful of fresh leeks, cleaned and chopped (you can omit leeks if you don’t have any)
3/4 cup shredded cheddar cheese
Whisk eggs together and preheat oven to 350 degrees. Add milk to eggs and then whisk together. Add chopped veggies and cheese, and stir together until incorporated. Season with salt and pepper. Lightly butter or spray a 9” pie pan and pour egg mixture into pie pan. Bake until golden brown — about 30-40 minutes.