i'm sitting in my super quiet house right now, hearing the clocks tick, smelling blueberry muffins baking, enjoying the general afternoon-ness, and the fact that we get to go have a baby check-up when grant gets home today, and maybe most of all, enjoying the sunshine.

it is sunny today! i can't say it enough. and i can't remember the last time the world has looked so clear and bright and crisp. like i just put in brand new contacts.  i am so grateful for a break from those april showers. we had serious rain for a stretch there. no sun for days and days. i remember it was raining the night i made this dish. cold, drizzly rain. but quiche and rain seem to go together. so maybe it's rainy where you are today, and you can make quiche and feel cozy.


Spinach & Asparagus Quiche

5 beaten eggs
1 cup milk
1 tsp. yellow mustard
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheese



preheat oven to 350 degrees. sprinkle a bit of the cheese over the base of the pie shell, then spread veggie fillings and meat (if using) on top. in a small bowl, beat the eggs and add milk, mustard, salt and pepper, and cheese; pour into pie shell. bake for about 45 minutes, or until center is firm. let rest 10-15 minutes before slicing.

for the veggie filling: i caramelized 1/2 of a small onion and sauteed some asparagus and a couple handfuls of fresh spinach. you can use toss in whatever you have on hand-- i also love to use kale and green onion!