Nut-Crusted Asparagus, Leek, and Gruyère Quiche
Serves 6

Quiche for dinner? I say why not!? Remember when you were a kid and your love for all things covered in maple syrup made breakfast for dinner the most exciting and decadent meal choice ever? Well, this meal is the grown up version. A delightfully savory quiche and a light salad make the move from brunch-time fare to your dinner table perfectly acceptable. Replacing a pastry crust with a nut crust not only makes this quiche gluten and flour-free, but the removal of pastry also eases the preparation.

INGREDIENTS

Crust

2 1/4 cups finely ground almonds

6 tablespoons melted unsalted butter

Pinch of kosher salt

Filling

1 tablespoon butter

1 leek (white and light green parts only), halved and thinly sliced, then well washed

Coarse salt and ground pepper

1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal

4 large eggs

1 1/4 cups half-and-half

Ground nutmeg

1 cup shredded Gruyère cheese (4 ounces)

INSTRUCTIONS

Step One: For the crust, in a medium bowl, add melted butter and pinch of salt to ground almonds. Mix well until almonds are evenly moistened. Gently press mixture into a 9-inch pie dish. Prick the bottom with a fork a couple of times to allow air to escape. Bake at 325 degrees for 20-25 minutes or until firm. (You may cover the edges with aluminum foil if they are beginning to overbake prior to the inside of the crust being ready). Allow to cool before filling.

Step Two: Preheat oven to 350 degrees. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.

Step Three: In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Pour into nut crust. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.

Step Four: Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (To store, let cool, then refrigerate, up to 1 day. Reheat at 350 degrees until warm in center, about 30 minutes).

Sources: Crust from “Nut Pie Crust” from Gluten Free Help. View the recipe on GlutenFreeHelp.info. Filling from “Asparagus, Leek, and Gruyère Quiche” from Martha Stewart. View the recipe on MarthaStewart.com.

Spring Salad with Fava Beans
Serves 6-8

I’m a sucker for any salad with mint incorporated, so this baby already had one thing going for it right out of the gate as far as I was concerned. This was my first venture into fresh fava beans. They were pretty alright, but nothing to write home to Mom about. They might deserve further exploration. I chose to use butter lettuce instead of frisee. Really most any combo of leafy greens would work well.

INGREDIENTS

Coarse salt and freshly ground pepper

1 1/4 pounds fresh fava beans, shelled (11/2 cups)

1/2 head frisee, leaves separated

5 ounces baby spinach

3/4 cup packed fresh mint

1 small carrot, peeled into thin ribbons

1 shallot, halved and thinly sliced

4 ounces fresh goat cheese

2 tablespoons white-wine vinegar

1/4 cup extra-virgin olive oil

INSTRUCTIONS

Step One: Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.

Step Two: Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.

Step Three: Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Source: Martha Stewart. View the recipe on MarthaStewart.com.