Just before the local produce started rolling in, I bought organic green leaf lettuce from the grocery store. Look for yourself at how much greener one is than the other. I am so glad the local produce is now available. We had some of the best asparagus tonight - thank you Kellogg Valley Farms! Be sure to hit the farmers markets this weekend.This recipe was my inspiration. I changed many of the ingredients and ratios...so I'll write below how I made them. Quiche is really hard to mess up - make them with what you have on hand. The quinoa added a bit of texture to otherwise squishy eggy quiche. I really liked the texture addition.
I soaked 1 cup quinoa in water for 6-8 hours (until it sprouted), drained and rinsed it then cooked it 20 minutes in 1.5 cups of chicken broth.
In a large bowl, I combined quinoa with:
~1.5 cups of chopped ham
~1/4 c cream
chopped a bunch of green onions
chopped ~1 generous cup kale (wilted it in the quinoa while quinoa was hot. This step isn't necessary.)
1 large carrot, grated
1/2 c grated cheddar (or more)
1 teaspoon salt
fresh cracked pepper - lots
I sprayed regular sized muffin tins with olive oil then filled them level to the top of the pan. Bake at 350 until the eggs look set. I started checking at 30 minutes but they probably were in the oven more like 40 minutes.
Served with a green salad.
I bought a box of 18 mangoes tonight for $10 at the Asian Market (next to Drug Emporium) on Reservoir. Click here for how to cut them up. Erin left a comment on that post saying, "I have to wear gloves when handling mango. Mangoes are in the same botanical family as poison ivy so the skin/peel contains urushiol, a skin irritant. I learned the hard way. :/ Still love to eat the flesh, though."
Just for bonus, here's a picture of my children in their Easter costumes.