When I prepared to share this recipe, I was surprised to realize it would be my first quiche on the blog. It’s one of my favorite springtime dinners: the hens are back to a full laying schedule no matter how cold it was over winter, spring greens and herbs are ripe for the picking, and asparagus is growing by inches every day.
Quiche is a bit more work than frittata, because you have to make and roll out a crust. It also takes longer to cook, because you’re letting the eggs slowly set up in the oven. But it has its upsides too. Because the eggs cook slowly, they come out more like custard, whereas frittata has a tendency to set up more like hard-scrambled eggs and can burn on the bottom of you aren’t careful. The pastry helps to hold everything in place, which can make it easier to enjoy leftovers for a quick breakfast or pack them for lunch. And then there’s the pastry itself: if you’re making one crust, it’s the perfect excuse to double the recipe and bake a crumble-top pie. If you can’t justify a whole pie to yourself, the trimmed edges of the quiche crust can be rerolled into one of my favorite childhood snacks.
Learn to make Spring Vegetable Quiche and a bonus snack