(F) is for Food

Something to know about me….Food is my love language. I love to cook special meals with flavors of the season, It is a way that I tend for my family and friends.

I try to bake bread once a week, which really isn’t a big deal, once you get into the routine of it. I have decided it is part of my grounding routine and I look forward to the ritual of it.

During the Spring one of my favorite things to make for an easy supper is quiche. The basic recipe is below, and I change it up all of the time depending on what I have in the fridge.

1 rolled Refrigerated pie crust (you can make your own, but this is a weeknight shortcut for me.)

7 eggs

1 ½ C heavy cream

1 1/3 C shredded gruyere (you can use your favorite cheese here, but gruyere has a beautiful nutty flavor that adds richness.)

1 Tbsp olive oil

1 shallot

1 lb. asparagus tips chopped

½ C diced ham

1 C chopped spinach

Pre-heat the oven to 400 f. Roll pie crust into deep dish pie pan and set aside. Next, put the olive oil in a pan and sauté the shallots and a few grinds of pepper, once translucent add ham asparagus and cook until heated through. I then add the spinach and cook until just wilted. Take off the heat and set aside. (I intentionally didn’t add salt here as I was using ham. Salt to taste)

Beat eggs, and cream together, and then add shredded cheese to mixture. Stir in cooled filling from the pan. Pour into the prepared pie crust. Tent over the top with tin foil and bake for 1 hour. I take the tin foil off during the last 10 minutes to get the top nice and golden brown. Your quiche is done when the center is no longer jiggly and just set. Let sit on the counter and cool for ten minutes. Slice and serve.

This post is part of the 2026 Blogging A-Z Challenge