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Eggs always evoke spring for me — have you made our Quiche Lorraine yet? I’m working on a vegetarian variation; not ready to publish the recipe yet, but I’ll tell you what I did, based on this same recipe. For the crust, I thought it would be nice to give it some whole grain, so I swapped whole wheat flour for half of the all-purpose flour — it worked beautifully. Blind bake it, just as in the Quiche Lorraine recipe. For the filling, instead of the onions and bacon, I minced three medium shallots and sweated them in 2 tablespoons butter till soft, added 8 ounces sliced cremini mushrooms, cooked slowly till the mushrooms gave up their water, then tossed in 5 ounces baby kale, and cooked till it was completely wilted. Season with salt, black pepper and a big pinch of Aleppo pepper. While it cools a little, grate 6 ounces of gruyère or cheddar, and make the batter, same as in the Quiche Lorraine recipe, but only 5 eggs. (Spinach would be great, as well.) To assemble, scatter half the mushroom and kale mixture on the bottom, then one third of the cheese. Pour on half the batter. Next goes the rest of the mushrooms and kale, a third of the cheese, the rest of the batter. Top with the remaining cheese. Bake as directed — but add another 10 minutes, or so. For some reason it seems to take longer to set. Or just make the Quiche Lorraine — it’s really good.
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