Goat Cheese Quiche

Coco's been at it again, whisking up a Quiche au Chevre that I used to make often in France, but had sort of forgotten back here in California. But with all the wonderful local cheeses, you can't go wrong. And just because that wasn't challenging enough, she roasted fresh beets for a salad with walnuts, walnut oil, and champagne vinegar. Is there anything she can't do?

Ingredients
1 prepared refrigerated pie crust
3 oz diced prosciutto
1 cup heavy cream
4 eggs
1 tbsp flour
4 oz fresh goat cheese
2 zucchini
parsley, chives, finely chopped
salt, pepper, nutmeg
butter

Directions
Preheat the oven to 350F degrees. Butter the tart pan and place the crust in the pan, prick the crust bottom with a fork. Keep cold. Wash the zucchini, cut in quarters lengthwise, then thinly slice. Beat the eggs, then add the cream, flour, salt and pepper to taste, and a pinch of nutmeg. Break up the goat cheese with a fork and incorporate, then add the zucchini and diced prosciutto. Fill the pie crust, sprinkle with parsley and chives. Bake for 30 minutes, or until set and golden brown.

Spinach-Cheddar Casserole

This is the only way I can get my kids to actually enjoy spinach (they usually eat it grudgingly); they ask for seconds or thirds of this dish every time! It's a fabulous brunch item for grownups, too.

Ingredients
4 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
10 oz package frozen spinach, thawed, squeezed dry
1 bunch green onions, chopped
1 red bell pepper, diced
16 oz container cottage cheese
1 cup packed grated sharp cheddar cheese
1/4 cup all-purpose flour
3 tablespoons chopped fresh dill or 1 tbsp dried dillweed

Directions
Preheat oven to 350F degrees. Butter 8x8x2-inch glass baking dish. Beat eggs, salt, and pepper to blend in a large bowl. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish. Bake casserole until center is firm and top is golden, about 45 minutes.

Asparagus Torta

This recipe comes from the inside wrapper on the asparagus from James' family's farm!

Ingredients
2 lbs asparagus cleaned and trimmed
6 eggs
3 Tbsp virgin olive oil, divided
1 tsp salt
1/4 tsp pepper
1-1/4 Cups Parmesan cheese
1 Cup seasoned bread crumbs

Preparation
Preheat oven to 375°F, oil bottom and sides of an 8x8x2 pan. Cook asparagus until tender and let cool, cut into small pieces. Beat eggs with 1 Tbsp of olive oil, and asparagus, salt and pepper, mix well. Add cheese and breadcrumbs to mixture. Pour into prepared pan and drizzle a little olive oil on top. Bake approximately 45 minutes, until nice and brown. Cool and cut into squares to serve.

Tip(!): When we're feeling really special, we use just the tips of the asparagus to make this recipe, reserving the stalks for a shaved salad.