It is officially April and spring is here! Southern California is finally getting some much needed rain and our garden is prepped and ready for us to begin planting. We are entering my favorite months of the year, Spring through Summer. The days are getting longer. The sun is shining. I can feel my winter blues fading away.
As you know, I have been consuming quite a lot of mushrooms lately, and I adore my morning quiche. As I try to eat minimal carbs, I typically bake my quiche without a crust. It’s quick, easy and healthier. So today I am sharing a very Spring quiche using a portobello mushroom as my crust.
For those of you old enough to remember, back in the 80′s a book came out that started all of this controversy over my beloved quiche. The title said it all, Real Men Don’t Eat Quiche: A Guidebook to All That is Truly Masculine. I never did read the book, but luckily it proved to be a satirical piece about masculine stereotypes. And here I am today, married not just to a man, but a real manly man. And he definitely eats quiche. In fact, he’s so manly he ate two of these portobello quiches.
Aren’t chive blossoms beautiful? YAY Spring!
Asparagus also screams spring to me, so I added them to my mini quiche along with fresh chives from my garden and some Swiss cheese. These bad boys are perfect to bake over the weekend and reheat for breakfast on those busy mornings. You can easily fill up your baking sheet with portobello quiches to serve at your Easter brunch. What a great way to use up some of that leftover Easter ham!!
Disclosure: As part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop a brunch recipe using their product. The story I have written is all true, and the opinions expressed are truly mine. If I didn’t like it, I wouldn’t blog about it!