Even though it has felt like spring for weeks in Charlotte, it was technically still Winter. That all ended yesterday with the first day of Spring! In honor of this day, my Mom decided to make a quiche inspired by Spring’s colors.
My mom and I have been spending a lot of time together lately. She is helping me with my first book (yes, I am thrilled to be working with UNC Press on my first book, I will share much more about it in the future. So that is why I have been absent recently), so we have a lot of time to talk. After one of her walks on the Greenway, she told me about all the flowers in bloom and how they had inspired her to make a dish. She was so excited about it that she wanted me to take a picture of her inspiration. Like any son, I am going to listen to my Mom, but I have learned that when my Mom is inspired to cook something my stomach will thank me later. So I took a quick trip over to the Greenway.
There were plenty of flowers in bloom, but there was one in particular that my mom was inspired by.
This Forsythia bush. The bush was probably 8-10 feet around and filled with hundreds of blooms!
made with zima tomatoes and yellow bell pepper. To round out the flavors she added blue cheese and bacon!
This quiche is perfect for any Spring brunch that you are planning.
Mom’s “Forsythia Quiche”
1 (9 or 10) inch baked pie shell, baked use your favorite kind.
6 slices thick cut bacon
1/2 cup zima tomatoes, quartered
1/3 cup yellow bell peppers, cut into a small dice
1/4 cup shallots, chopped
3 large eggs
1 cup heavy cream
1/2 cup milk
1 1/2 tablespoons fresh chives, snipped
1 1/2 tablespoons scallions, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup blue cheese crumbles
In a 9 or 10 inch quiche or pie pan pre bake your favorite crust following its recipe directions.
In a large frying pan, cook 6 strips of bacon over medium heat. When bacon is crispy and finished cooking, removes from pan and place on paper towels to cool. Reserve 1 tablespoon of bacon grease in pan. Add Zima tomatoes, yellow bell pepper, and shallots. Cook over medium heat for 3-4 minutes until soft. When soft, remove from heat.
In a medium sized mixing bowl, add eggs, heavy cream, milk, chives, scallions, salt, and pepper. Stir together. Add the softened tomato and peppers to the egg and cream mixture. Mix together. Crumble cooked bacon pieces and add to the mixture. Stir.
In cooked pie crust, spread the blue cheese crumbles out into a single even layer. Pour egg and cream mixture over top.
Bake for 20-25 minutes at 350F until a light golden brown and eggs have cooked.
A perfectly delicious way to begin Spring. With flowers in full bloom and Spring produce beginning to arrive, I look forward to the meals this season will bring. Happy Spring!