If I were able to spend Mother’s Day with either of our mothers, I would be making them this lovely Springtime Quiche. I would also set the table with great care using linens, flowers, and our best silverware. And the wine, I would pop open a bottle of chardonnay, particularly a crisp bottle of Francis Ford Coppola Diamond Collection Chardonnay. Yes, our mothers would be spoiled for the day.
I feel that mothers across the world should be occasionally spoiled. Take a moment to think about everything they have done for us. From giving birth (which is no easy task) to picking up our clothes, listening to the whining as well as rejoicing with us in triumphs. All mothers really deserve more than a pat on the back once a year. Whether it is a lavish feast or a card picked with care or even a hug; say thank you, and I love you not only today but as often as you can. Then if you have time bake her this quiche.
I love having a quiche around the kitchen, as it can go from dinner to breakfast with a matter of switching a few sides. During dinner, I may have a green salad, and breakfast there will be warm baguettes. This Springtime Quiche recipe is one that I often make during the warmer months as I fill it with an abundance of fresh produce that is currently in season. There is no rhyme or reason to how I decide to fill my quiche, I normally eye what looks good at the market, and go from there. Springtime peas and tender asparagus spears happened to be calling my name when I sought out to bake this time.
The quiche is creamy, with a silky texture and the crisp peas and asparagus add a nice surprise with each bite. I have also made it with slivers of fennel. The key to perfection with this recipe is to cook the vegetables with a little garlic for only a couple minutes before scattering them onto the crust. Definitely, do not overcook them as they continue to cook while the quiche is baking.
Let’s talk wine, shall we? What I really enjoyed about the Coppola Diamond Collection Chardonnay was that it is not over oaky. Many California Chardonnays have a tendency to be too heavy with oak for my taste. This is a brilliantly crisp and refreshing Chardonnay with hints of melon, tart green apples and a luscious creamy finish. It pairs very well with the tangy goat cheese as well as the crisp spring vegetables. A Very refreshing wine that I can see enjoying throughout the summer with everything from quiche to juicy oysters.
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- Favorite pie crust - single crust
- 1 cup fresh peas
- 1 bunch of asparagus, thick stems removed and then cut into small pieces
- 2 green garlic bulbs, thinly sliced
- 2 tablespoons olive oil
- 5 large eggs
- 1 3/4 cups heavy cream
- 3/4 cup mild cheddar
- 3/4 cup gruyere
- 4 ounces goat cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme
Preheat the oven to 375.
Roll out your pie crust to fit an 11" quiche pan with a removed bottom. Fit the crust into the quiche pan.
Freeze the crust for 20 minutes.
Fit a large piece of foil onto the crust and fill with dried beans or baking weights. Bake blind for 15 minutes.
Remove from the oven and let sit.
Lower the oven to 350.
Place the fresh thyme and 2 tablespoons of olive oil into a small bowl and gently crush with a spoon.
In a large frying pan add the 2 tablespoons of olive oil and gently heat over medium-low.
Add the garlic, stir and cook for 2 minutes.
Stir in the asparagus and cook for 3 minutes, then stir in the peas, and turn off the heat. Set aside.
In a large mixing bowl combine the eggs with the heavy cream and mix well. Stir in the cheddar and gruyere cheese.
Plus the quiche pan onto a baking sheet, and place the asparagus and peas in the pie crust.
Gently pour the quiche mixture over the vegetables.
Crumble the goat cheese over the top.
Drizzle the thyme-infused olive oil over the top.
Bake for 30 - 45 minutes, until set and lightly golden. The quiche will be slightly jiggly in the middle.
Let sit for 10 minutes.
disclaimer: This post is brought to you in collaboration with Francis Ford Coppola Winery, for which we are being compensated for the work done with them. All content, photos, and opinions are of our own and were not influenced by other parties. Thank you for supporting sponsors that allow us to create new and exciting content like this for Chez Us.