I have to recognize that I have a weakness for the fruits and vegetables that appear in the markets in Spring.
I love to walk through the stands at the open-air markets and buy a bunch of asparagus, pea sprouts or tender leeks picked just some hours earlier. Bunches of tulips, baskets full of spring mushrooms, rhubarb, strawberries…
Definitely I have a spring fever 😉
This morning I bought a bunch of wild green asparagus so tonight we eat a very spring dish: quiche of asparagus and leek.
For a mould of 35 cm: (3-4 persons)
12 -14 wild green asparagus
2 tender leeks
10 cherry tomatoes
4 egg whites
a splash of milk
parmesan cheese (grated)
salt, black pepper
extra virgin olive oil
Pre-heat the oven at 180 degrees.
Cut the asparagus in the middle.
Keep the asparagus tip (more tender) to use them raw.
Cut the other part of the asparagus and the leeks in slices and sauté in a pan with a drizzle of oil for some minutes. Add salt and pepper.
In a bowl beat the eggs, egg whites, milk and a pinch of salt.
Put the leek and asparagus in a quiche mould, pour the mix of eggs over them and garnish with the asparagus tips and cherry tomatoes cut into halves. Sprinkle with grated cheese.
Bake the quiche at 180 degrees for about 25 min.
Ready to eat!
This quiche (without dough) is much lighter than the traditional one with short pastry. We can serve it with a fresh green salad and we will have a light but complete dinner, easily digestible so we can sleep like babies – babies who sleep well, of course 😉