If you’ve been reading my latest Twice as Tasty columns for the Flathead Beacon and some of my other recent work, you know that spring has been oh-so-slowly arriving in Montana, with days of sun, snow, rain, frost—and sometimes all four in a single morning. The garden is beginning to wake up, with the greens we let go to seed last fall sprouting in freshly weeded beds and my first round of cold frame seeds showing signs of life. Walking onions and chives have been available for harvesting in small quantities, and rhubarb and mint will soon be big enough for the first crisp and mojitos.

However, the asparagus is still stubbornly in hiding from freezing overnight temperatures. As soon as we consistently get nights just a couple of degrees warmer, I expect to gather enough of it and baby spinach for my first spring quiche.

Learn my tricks for making delicious quiche and get the complete recipe for Spring Vegetable Quiche in my column.

Make it, share it.
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Twice as Tasty

Excited about packing this quiche with homemade ingredients? As promised in this week’s column, you’ll find here on the blog all of the recipes you need to make many of the components of quiche from scratch. These are the ones I use regularly, and even choosing one will upgrade your meal in both flavor and love:

• Scratch-made crust: Nearly Perfect Pie Crust or Herb and Cheese Pie Crust
• Homemade dairy: Homemade Yogurt or Homemade Sour Cream
• Fresh cheese: Homemade Fromage Blanc or Dry-Salted Feta
• Leftover vegetables: Grilled Asparagus, Balsamic-Roasted Radishes, or Glazed Carrots

You can learn more about enjoying the first garden goodies of spring in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format; it’s only available here.