Quiche for Pi Day

quicheYesterday was Pi Day, so in celebration, I made us a savory pie, i.e. quiche, for dinner last night. Honestly, could I have done anything else?

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.

Spring Quiche

serves 8

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.

Crepes and Grapes

crepeI don’t know if you’ve ever tried to pair wine with eggs, but boy, is it difficult! When you opt for breakfast for dinner — a.k.a. brinner — the challenge can be enough of a struggle that you end up going with a mug of tea.

The other night, I decided that crepes would make for a perfect evening. It’s easy to make the recipe gluten-free, and savory crepes seem so fancy when presented on a plate, scattered with a garnish and filling the house with the tangy aroma of onions and the woodsy tickle of mushrooms. But what to pair with our lavish meal? As luck would have it, Charles and Crystal — whom also works in the wine section — had just sampled an Alsace wine that Crystal thought would compliment the crepes. It was Hugel’s Gentil, and it really was perfect with our savory supper. Maybe I won’t feel quite so intimidated pairing an egg dish after this success.

Crepes with Mushroom Filling

crepe recipe interpreted from Alton Brown’s recipe
makes about 15 to 20 crepes

2 extra large eggs
3/4 cup half and half
1/2 cup water
1 cup gluten-free flour
3 tablespoons melted butter, plus some for the pan
pinch of dried dill
pinch of dried thyme

Combine all ingredients in a blender and pulse until smooth. Put in refrigerator for one hour.
Warm a non-stick skillet on medium-low heat. Coat with butter and then pour crepe batter in, turning the skillet, only pouring in enough to cover the bottom of the pan. let cook about 30 seconds and flip, letting it cook another 30 seconds. Remove and let cool on the counter, a cutting board, or a large plate.
Repeat until all crepes are cooked. Any unused crepes — there will be a few — can be put in the freezer for later.

serves two

10 oz of mixed mushrooms
green onions, a couple of handfuls of the greens chopped
2 cups baby spinach
a drizzle of heavy cream
1/2 cup of Parmesan
curly parsley for garnish

In the same skillet, cook the mushrooms down until liquid is released. You may need a teensy bit more butter for the pan to keep the mushies from sticking.
Add the green onions and spinach and cook until the spinach is wilted.
Add the cream and Parmesan and cook until until cheese is melted.
Tip the pan so some of the liquid drains off and spoon filling into two crepes. You can either place the filling in the middle of the crepe and fold over each side or place the filling on the right side of each crepe and roll to the left.
Drizzle with some of the sauce leftover in the pan and garnish with parsley.

Serve with a tasty, Alsace wine blend and mmmmm…

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