The combination of our back yard eggs and lots of fresh vegetables made this flavorful quiche a wonderful and delicious way to start the new year.
2 tablespoons olive oil
1/2 fennel bulb, diced
1 leek, diced
1/2 onion diced
2 carrots, peeled and diced
1 bunch asparagus, trimmed and sliced into 1/2 inch pieces
salt and freshly ground black pepper
1 cup green peas
3 garlic cloves, minced
1 (9-inch) deep dish pie crust
1 cup half-and-half
6 ounces herb cream cheese (such as Boursin), softened
1 cup grated parmesan cheese
1 ounce fresh basil, slivered
Heat oven to 375F.
Heat olive oil in a large saute pan over medium high heat. Add fennel, leek, onion, and carrots and cook 4 minutes, stirring. Add asparagus, and season with salt and pepper, cook 2 minutes. Add peas and garlic, cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
Whisk together half-and-half, eggs, 1/2 cup parmesan and cream cheese until smooth. Pour over vegetables. Sprinkle remaining parmesan on top.
Bake for 30 to 35 minutes until the top is puffed and browned. Let cool 10 minutes, slice into wedges and serve with basil.
Recipe adapted from Relish Magazine