Thursday, May 1, 2014

Everything Spring: Asparagus, Peas, Leeks & Goat Cheese Puff


They are here.

Fresh asparagus. It's the only time of year I really enjoy them.
They taste so good. Same goes for leeks, chives & spring peas.

I cooked them all together last night, and today, I made a frittata w/ the leftovers.
What did you expect?

Here's how:

Butter an 8" quiche dish (not a deep dish one).

Mix 5 eggs w/ 1/4 cup of heavy cream.

Add in all your leftover cooked spring veggies from the night before (asparagus w/ sauteed leeks and peas).

Season with salt & pepper and pour into prepared baking dish.

Dot with chevre rounds (goat cheese cut from a log).
Don't forget to sprinkle with fresh snipped spring chives from the garden if you have some.

Crisp bacon would also be a nice addition.


Bake in a 375F oven for 30 minutes until puffed.

I'm so happy spring is finally here.

Now if it would just stop raining. :(

Enjoy.

4 comments:

Content in a Cottage said...

Nice May Day recipe.

Proud Italian Cook said...

Love, love, love this! Save me some!

Natalia B said...

Love your frittata and quiche recipes. Also a great dish for Mother's Day brunch!

Oui Chef said...

I could totally get into a meal called a PUFF, and yes, crisp bacon makes everything better!