09 July 2011
Pretty excited to have found black raspberries from Michigan at the farmer's market near my house (I don't think I ever saw these when I lived in Massachusetts). They are a bit too good to do anything but eat on their own.
The key to a great quiche is cream, not milk. I cooked ½ lb. sliced leeks in water, salt, and butter until they were soft and the water had mostly cooked off. I added ½ lb. sliced asparagus stalks and cooked that for a minute or two. That was added to 3 eggs, 1½ c. cream, some nutmeg, pepper and shredded emmenthaler and poured into a partially-baked crust. I topped it with the asparagus tips and cooked it until it was set and just starting to brown. Chervil on top was a great touch.