This year’s math day also occurred when spring has sprung in California. (Sorry if you’re not there yet in your neck of the woods.) There are tender, green veggies all up in the place right now, so I figured our savory pie required more than a serving of vegetables to fully celebrate 3.14 as well as the changing of seasons. Inspired by the technique used by theKitchn, I assembled this quiche a bit differently than I have in the past and was quite happy with the results.
We paired our spring quiche with a glass of Riesling. The bright acidity stood up to the green flavors of the pie and kept the custard and cheese from being too heavy.
2 9-inch gluten-free pie crusts (I used Wholly Wholesome GF pie shells)
8 slices of bacon, chopped
10 oz mixed mushrooms
1 bunch asparagus, chopped
1 small red onion, chopped
1/3 pound baby spinach
2 cups Gruyere, grated
3 large eggs
1 cup heavy cream
1/2 cup milk
pinch of salt and pepper
1/2 tsp nutmeg
1 tsp dried dill
Cook crusts according to package directions.
Keep oven at 350 degrees F after removing the pie shells.
In a large skillet, cook bacon until browned. Add red onion and stir. Pour in mushrooms and stir. Scatter asparagus and cook two minutes, then stir. Sprinkle spinach on top and cook for two more minutes. Stir veggies until spinach is wilted and then pour everything into a colander and let drain.
In the baked pie shells, scatter half of the cheese. Pour the veggies and bacon into each crust. Scatter the other half of the cheese on top.
In a large bowl, beat eggs, cream, milk, and seasonings together. Pour an equal amount into each pie shell.
Put into oven and cook for 40 minutes. Cool for 20 minutes. Cut into wedges and serve with a nice, dry Riesling.