I have some delicious recipes to share! Inspired by what I hope is the legitimate and unfaltering arrival of warmer weather, I made a tasty summery meal. A light, fluffy quiche and a lemony carrot salad. They were easy to prepare (aside from the carrot grating) and easy to enjoy. First off… the quiche.
1 sheet pie crust (I used Pillsbury but you can get whatever brand if your favorite. Or if you are ambitious make your own crust!)
1/2 lb ramps
1/2 lb broccoli (feel free to use any veggie you like)
2 tbsp. extra-virgin olive oil
1 c. skim milk
1 tsp freshly grated lemon zest
1 tsp kosher salt
a pinch of freshly ground black pepper
2 1/2 oz fresh feta cheese
Preheat oven to 375 degrees and thaw the pie crust as described on the package.
Prepare the ramps and broccoli by chopping it into small pieces. Heat up the oil in a skillet over medium heat. Once it’s hot, add the chopped ramps and broccoli and let it cook gently until the ramps become transparent and the broccoli gets a nice bright green color. Be careful not to over cook though because they will cook more while in the oven. Turn off the heat and let them rest.
In a bowl whisk together the eggs, milk, lemon zest, salt, and pepper until fully combined. Pay attention to the size of your pie pan when determining the correct number of eggs to use. I used a 9 in. baking dish with rather high sides so I had a lot of room to accommodate that much filling. It will rise just a tiny bit when cooking so If you have extra filling just leave it aside. You bake it in a small ramekin and use it to make a delicious egg sandwich for breakfast someday!
Once your pie crust is full thawed, lay it in your pie pan. Give the rim a little decorative pinch if you feel inclined to make it a little fancier. Distribute the veggies evenly around the bottom of the dish. Gently pour the filling over the veggies. Cut or crumble your feta cheese (I crumbled mine) and drop it into the filling as evenly spaced as you can make it. And again, feel free to adjust the amount of cheese you want in your quiche. I love cheese, and the feta I had was super fresh, made on a nearby farm, so I put lots in my quiche!
Bake for 30-40 minutes. The center should be solid and the crust and top should have a light golden brown color to them. Once it’s done, let it sit out to cool or a few minutes before you dig in and enjoy. Quiche tastes great at any temperature so this is a wonderful dish to make ahead for a party or for a nice brunch the following morning.
While the quiche was in the oven I prepared a lovely carrot salad, adapted from a recipe by (my favorite) Mark Bittman. This is also a dish that can be made ahead. If you do make it ahead though be sure you stir it every so often because the vinaigrette will settle to the bottom.
1 lb. carrots, grated
juice of 1 lemon
2 tbsp extra-virgin olive oil
2 tsp ground cumin, or to taste
about 1 tsp honey, optional
freshly ground black pepper and salt
Grate those carrots. To make things faster you could buy pre-grated carrots…
Whisk together the lemon juice, oil, and spices. Toss all the ingredients together and serve. So simple yet so scrumptious!
I hope you enjoy this lovely taste of summer!