Fireworks Garlic Butter Spring Quiche

When I was a girl, my mom didn't teach me how to cook. I learned on my own. I started in a home ec class at my middle school. I loved it from the moment I cracked the first egg. I remember making souffles, pancakes, quiche and the very best cinnamon rolls. Once my mom caught on to the fact that I liked cooking, she quickly became a fan of my quiches! She would ask for it for special occasions and I would happily oblige. I love the versatility, easily customized with different vegetables, meats, and cheeses, making it a great dish to have in your repertoire. It's also a dish that can be enjoyed for any meal of the day, from breakfast to dinner.

This recipe includes ingredients such as mixed veggies (spinach leaves and asparagus), eggs, light cream, Fireworks Garlic Butter burst, parsley, thyme, nutmeg, salt, black peppercorns, Gruyere cheese, white Cheddar, and Parmigiano-Reggiano. Perfect for spring!

Fireworks Garlic Butter Spring Quiche:

1 1/2 cups mixed veggies, such as wilted spinach leaves and cut asparagus
6 large eggs, lightly beaten 
1 cup light cream 
1 Fireworks Garlic butter burst, divided in half
1 tablespoon chopped fresh parsley 
2 teaspoons chopped fresh thyme 
1/4 teaspoon ground nutmeg 
1/4 teaspoon kosher salt 
5 to 6 grinds black peppercorns
1/2 cup grated Gruyere cheese 
1/4 cup grated white Cheddar 
1/4 cup grated Parmigiano-Reggiano


Preheat the oven to 350 degrees F.
On a well-floured surface and using a well-floured rolling pin, roll out the store bought pie dough (or homemade, for you adventurers) into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork. Pop into the oven to par bake for about 10 minutes.

For the quiche: While the crust is baking, heat half the butter in a medium skillet over medium-low heat. Add in the asparagus to cook out any excess water. After 5 minutes or so, add the leaves and wilt. Remove from the heat and let cool.

In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by pieces of the butter, the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
Cool for 15 minutes, then cut into wedges and serve.