I developed this spring quiche recipe as part of an ongoing Brand Ambassadorship with Peapod. All opinions are 100% mine.
Spring time is upon us, the markets are filling up with asparagus, strawberries, swiss chard and more. The past couple of weekends have been spent enjoying every minute outside and jumping into spring time recipe making and being just a few days out from Easter, I am so excited to share this quiche with you.
You can’t go wrong with creamy eggs, ricotta cheese and springtime’s all star veggie, asparagus. I roasted it along with chopped leeks before adding it to the quiche to develop the flavors and to get those tips nice and crispy. Herbed ricotta dollops make for even more creaminess and with a side frisée salad with red wine vinaigrette, you’ll have yourself a nice little Easter brunch.
Grab the recipe over on Peapod at this link here. 
