Last week, as I was cruising through the Courthouse farmers market, I had a mission on my mind.
Family was coming to town for a weekend visit and, naturally, mom tasked me with Sunday brunch. I could go the easy route and serve your typical crowd pleasers. But my trip to the market had me feeling inspired. It was like the freshly-cut stalks of asparagus were begging, “Pick me, pick me… Take me home.” Bunches of bushy dill were practically performing bouncy cartwheels in front of me. And the leeks, well, they perched up and greeted me with their greatness as soon as I looked their way. With all that spring produce just itching for picking, a seasonal frittata was officially on the menu.
The best part about making a frittata is how simple it is to truly pull off. And when you bring it out to the table, you’re greeted with “oohs” and “ahhs” as if Julia Child herself slaved over rolling pastry dough, picking greens from the garden out back, and scooping up fresh brown eggs from the hens in their coop. Every dish should get a welcome like that, so let’s get started.
1 9-inch pre-made pie crust
1½ cups milk
½ cup cream
3 ounces smoked salmon
1/3 cup crumbled goat cheese
1 tablespoon fresh dill, minced
1/4 cup leeks, roughly chopped
6 asparagus spears
Salt and pepper
Preheat oven to 350 degrees.
In a bowl, mix together eggs, milk, cream, dill, leeks, salt and pepper.
Layer bottom of pie crust with half of salmon and half of goat cheese. Pour half egg mixture over the salmon and goat cheese. Add the rest of the goat cheese and salmon and top with remaining egg mixture. Cook for 25 minutes until quiche has begun to set.
Add asparagus spears, arranging in a spoke fashion. Continue cooking for 15 minutes, until puffed and brown. Cool for 15 minutes before serving.