In the last week, there has been a palpable shift in our household. End of the year activities, such as picnics and field trips, a peak in baseball and soccer games along with playing outside among friends until the last possible minute, before being called in to wash away the grime of a day fully played. This shift of lightness and activity can only mean one thing…summer is near. We are on countdown to the end of the school year….only 5 more days to go.
Recent conversations with both my husband and good friends, have had me mulling over how I’m going to feed these 3 boys of mine during the summer. Each May through August they seem to grow by leaps and bounds, as does the sum of my grocery bill. After a few years of trying everything (packaged vs. homemade & fresh vs. a mix of both) I’m still not sure I have the right formula to keep their bottomless bellies full. In the last year though, they’ve stepped it up in the kitchen, making a few simple things themselves. So my plan for the summer has changed from, ‘what can I feed them’ to ‘what can I teach them how to make?’ I have a few simple recipes in mind to get them started and the extra time in our days will lend to patience in both the teaching and the learning. My hope is that they will find some joy and confidence in the kitchen, that will continue as they get older. We’ll see how it all pans out, I’ll be sure to share our progress.
In the meantime, I’m keeping things simple in the kitchen for myself too. A friend gifted me some beautiful asparagus from her family farm, and along with the crazy, growing chives in my garden and some beautiful eggs this quiche came together very quickly for a meal last week. It was served with a mixed green salad.
adapted from marthastewart.com
- 1 tablespoon butter
- 2 green onions, chopped
- 1 clove garlic or spring garlic, minced
- 1 pound of asparagus, ends removed
- Sea salt and freshly ground pepper
- 4 large eggs
- 1 1/4 cup half & half or whole milk
- 1 pie crust (homemade or store bought)
- 1 cup white, mild cheddar, shredded
- 3 tablespoons fresh chives, roughly chopped or snipped with scissors
- Preheat oven to 350 degrees, with rack in low position.
- In a large skillet, over medium high heat, melt butter.
- Add asparagus, garlic and green onions.
- Season with salt and freshly ground pepper.
- Cook, stirring occasionally, until asparagus is still crisp, but tender.
- Remove from heat and set aside to cool.
- In a large bowl, whisk together half & half and eggs.
- Place pie crust on a rimmed baking sheet.
- Put asparagus mixture into base of pie crust.
- Pour eggs/milk overtop of asparagus.
- Sprinkle with shredded cheddar and chives.
- Bake, on low rack, until center of quiche is set, about 50-60 minutes.
- Allow to cool 10-15 minutes before serving.