Spring snuck up on me this year. One early morning I’m driving to work wearing gloves and a scarf and that afternoon on the ride home all the Cherry Blossoms in park had bloomed! My favorite, Tulip Poplars, were not to be outdone, and put on a show for me on the way home from the farmer’s market just the other day. And speaking of the market, asparagus has arrived! If that’s not a sure sign of spring, I don’t know what is.
I’m typing this post right now out on my porch, which we share with a friendly bird couple every spring. They have built a large nest up in the roof and to our delight, come back to stay with us each year. The cats love this built-in entertainment, and I love hearing their sweet little babies chirp and watching them take their first flights.
Today I’m heading out to pick up a seed starter tray to get my veggies going. The fact that I’m currently wearing shorts makes me worried I’m a bit late, but I’m sure the tomatoes will still be prolific in the sunny corner of my porch.
Roark and I have been spending mornings sitting outside sipping our smoothies and letting the gentle breeze wake us up. Mornings soon turn into afternoons, and we sneak a quick lunch outside before he heads out to work. Nothing has been quicker or quite fits the mood like a quiche. A crispy crust filled with the bumper crop tomatoes I found at the market is ripe for eating al fresco. And when you have farm fresh eggs that bake up as yellow as the sunshine and a side salad whose dressing tastes just as bright, it’s hard not to revel in the joys of spring.
If the warm weather is not already at your door, I promise it’s on its way. And until then, there is quiche and over the counter Vitamin D.
- 1 ¼ Cup of Whole Wheat Flour
- Pinch of Salt
- Pinch of Dried Herbs (I like Thyme or Basil)
- ¼ Cup of Water
- ¼ Cup of Extra Virgin Olive Oil
- 3 Eggs
- ⅓ Cup of Ricotta Cheese
- 1 Cup of Cherry Tomatoes, halved
- ¼ Cup of Red Onion, minced
- ½ Cup of Feta Cheese, crumbled
- Minced Fresh Parsley for Garnish
- Preheat the oven to 390F.
- In a mixing bowl, whisk the Whole Wheat Flour together with the Salt and Herbs. Add in the Water and Olive Oil, stirring it with a spatula until everything is well combined. You might have to get in there with your hands for the last little bit. If it is too dry, add more water; and too wet, add more flour.
- Form the dough into a ball and with your rolling pin, roll the dough out into a rectangle the size of your tart pan. Place the dough into the center of pan and press it gently into the corners. Cut away the extra edges then poke the dough on the bottom of the pan with the prongs of a fork to prevent shrinkage.
- In another mixing bowl, whisk together the Eggs and Ricotta. Pour the mixture into the tart. Sprinkle evenly the Tomatoes, Onion, and Feta into the Egg Mixture.
- Bake the tart for 25 minutes, rotating it 180 degrees halfway through. If you prefer your quiche brown on top, you might need to give it extra time. Cut into slices and enjoy immediately.