Wild Sprout Quiche
Leeks, fresh mushrooms, and asparagus gathered from the last green edge of spring—cooked slow and folded into eggs with nutty aged Gruyère. Baked into a sturdy crust and served with calming nettle tea for a grounded start to the day.
Finished with your choice of fresh fruit to brighten all that woodland depth.
🥗 Ingredients
Vegetables & Fillings:
✅ Asparagus – 32 oz
✅ Leek – 32 oz
✅ Mushrooms (Chef’s Choice) – 16 oz
✅ Parsley (Fresh) – 1 oz
✅ Nettle (Dried) – 2 g
Egg & Dairy Base:
✅ Eggs (XL) – 12 oz
✅ Cream (Heavy Whipping) – 8 oz
✅ Gruyère Cheese – 10 oz
✅ Butter (Unsalted) – 2 oz
Pie Crust (Choose One):
✅ Classic Deep Dish Pie Crust – 2 pies
✅ Gluten-Free Pie Shell – 2 pies
✅ Crustless –
Fresh Fruit Side (Choose One):
✅ Blueberries – 16 oz
✅ Blackberries – 16 oz
✅ Strawberries – 32 oz
✅ Clementines – 1 unit
✅ Red Grapes – 32 oz
✅ Green Grapes – 32 oz
Herbs & Seasonings:
✅ Thyme (Fresh) – 1 oz
✅ Sage (Ground) – 1 g
✅ Mustard Dijon – 1 oz
✅ Grey French Coast Salt – 1 g
✅ Butcher Cut Black Pepper – 1 g
Tea Pairing:
✅ Calming Nettle Tea – 4 servings (included)