Buckwheat Crepes, Asparagus, Proscuitto,Gouda & Mornay

Buckwheat Crepes, Asparagus, Proscuitto,Gouda & Mornay

I’m coming through this time with what I had planned. Wonders never cease. And this time of year it seems the asparagus never cease! As I mentioned, we’ve got sweet little huts all over the village with green and white asparagus and strawberries.  In addition to the prolific stands, like three in a two block radius… brimming with freshness, we have loads of crisp spears and red fruits at the market four days a week! Today I’d like to feature…

Buckwheat Crepes, Asparagus, Mushrooms, Gouda, Proscuitto & Mornay

Deep dish quiche

This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.

This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform, your veggies sautéed, and your egg mix ready to pour. Then just put it together and bake. Or how about make it for dinner.

What I love about this is you can really use what’s available in your fridge for the garniture (filling). Leftover veggies, sausages etc. Spinach, sun-dried tomatoes, artichoke hearts and feta is a great combo too.

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