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World Cup Brunch Quiche

 Photo by Amelia Rampe

Photo by Amelia Rampe

This World Cup has given us a great excuse to master the art of crowd-pleasing yet easy-to-make brunch recipes. Starting your day with heart-pounding sports requires hearty fuel, but not no one wants to be babysitting a burner during a penalty shoot out. Quiche to the rescue! Our friend Amelia Rampe (ameliarampe.com) shared this beautiful recipe that you can easily make the night before your viewing party and adapt to whatever produce you have around and want to enjoy. It's hearty, seasonal, and is sure to ease any tensions between rival fans and create a memorable morning for everyone, even if you're still unsure how offsides works and why that one guy keeps falling down. 

Ingredients

  • 1 disc Pie dough recipe
  • 1 large stalk spring onion, thin sliced crosswise (or 4 scallions white and greens, separated)
  • 2 stalks green garlic, stalks sliced (or 2 garlic cloves, very finely chopped)
  • Small handful of scallions, stalks finely chopped, sliced thinly crosswise into ribbons, separated 
  • ½ tsp Kosher salt, plus more
  • 6 eggs
  • ½ cup of your favorite cheese, shredded
  • ¼ cup heavy cream
  • Small handful chives, very finely chopped
  • 6-7 thick stalks asparagus, thinly peeled with a peeler lengthwise
  • Fresh ground black pepper, or red chile flakes

Instructions

  1. Remove one dough from freezer and save other for another use (or double the quiche recipe and have two!)
  2. Preheat oven to 400. Roll dough out on a lightly floured surface, adding more flour to board or surface of dough as needed, till dough is about 11” - 12” round. Gently transfer dough to tart pan, and press the crust into pan and up the sides. Run rolling pin over the top of tart pan to trim the dough. Place pan in freezer to firm up butter, 15 minutes.
  3. Remove crust from freezer and line inside of tart shell with one sheet of aluminum foil. Fill inside of foil with baking beans or pie weights. Place tart pan on a baking sheet and bake, until crust is just starting to turn light golden, 12-15 minutes. Remove from oven and let cool.
  4. Heat skillet on medium-low. Add spring onion, green garlic, scallions and a pinch of salt and cook until just barely tender, 3-5 minutes. Let cool.
  5. In a large bowl whisk eggs, cheese, heavy cream, ½ tsp kosher salt until well combined. Add sauteed vegetables, scallions, garlic chives, shaved asparagus and pepper to taste, mix until combined.
  6. Pour mixture into cooled tart shell and spreading contents evenly. Bake until edges of tart are puffed and center of tart is just cooked, 20-25 minutes, rotating sheet halfway. A toothpick inserted into center should come out clean. Top with pepper and flakey salt. Let cool 15 minutes before serving.

Recipe Notes

If you eat meat, we love adding bacon to this recipe for a burst of saltiness and some extra protein. If you don't eat meat, try adding artichoke hearts or sun-dried tomatoes for a vegetarian hit of salt and umami. This recipe is a great way to use up odds and ends from your weekly box, like extra onions, fennel fronds, leek tops, spinach leaves, or bell peppers. Try adding some of these to your next quiche for a different flavor and texture!