Spring is in it’s final stretch and the local produce is really starting to roll in. Seasonal favourites like fiddleheads and asparagus are both available, along with colder weather leftovers like chard and leeks.

We usually make our quiche without crust but since progress is in the gluten free pastry department has been made this quiche has both a crust and cottage cheese added for extra protein. You need the extra protein to help with digging holes to plant a few hundred tomatoes.

Start by rolling out the gluten free pastry between two sheets of parchment. Instructions and recipe are here: www.cubitsorganics.com/spring-spanakopita-with-a-gluten-free-crust

Preheat your oven to 350c

Whisk together:

1 cup Gay Lea 2% Cottage Cheese

1/2 cup whole milk

6 eggs

Next we’ll add our veggies; For this quiche I used Fiddleheads that were well washed and boiled first as according to Health Canada’s recommendations.

 

2 cups fiddleheads

1 bunch of asparagus with ends snapped off

2 cups chopped swiss chard

1 leek

and a handful of ramps or chives.

Ask your husband to line the whole asparagus spears in the pan.

Soak the rest of the chopped veggies in your egg and cottage cheese mixture before pouring over the asparagus.

Top with a whole bunch of peppered goat cheese.

Bake for 45 minutes.

Cottage cheese gives the quiche a richer and springier texture.  The higher protein makes for a great dinner and the thicker mixture makes spring’s produce look as good as it tastes.

Disclosure: I am part of the Gay Lea Blogger Campaign with Mom Central Canada and I receive compensation as part of my affiliation with this group. The opinions on this blog are my own.

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