Saturday was such a buoyant day with the No Kings rallies exploding beyond all our wildest expectations that I was still floating on Palm Sunday. And then the sun came out!
So I decided to welcome in Spring.
The house is clean. There are rabbits and colorful eggs here and there. And a small vase of pussy willow branches has replaced the silk snowdrops on my altar. I planted arugula, romaine and a baby kale mix in the cold frame. I baked bread and boiled a veg broth for noodle soup. I even managed to pay the bills and remain in a good mood.
I did not color eggs this year. For one thing, since I changed jobs, my source of cheap eggs has temporarily dried up. But more than the cost, I just didn’t feel like making a mess — and getting nothing out of it. Plus, the eggs I bought at the co-op are brown. So… I’m not sure that they would take my natural dyes anyway. Though the yellows and reds might be interestingly autumnal…
But I do have eggs. So I made more quiche…
This recipe uses half a dozen eggs, a productive way to cope with the voluminous early rounds of egg-laying from your hens. I also used a pre-made pie crust, found in the freezer section of my food co-op. Most grocery stores will have some version of this, though it can be difficult to them find locally produced. Most of these crusts come in packs of two because it’s more efficient to make two pies at once — and often you need two. So if you are feeding a family (or a teenager), then double the recipe below. Otherwise, make one pie and keep the other crust in the freezer for later. You can also freeze this whole pie, so it makes sense to make two pies and freeze one. In fact, my freezer is still full of quiches I made last year… all I have to do is heat them up.
Spring Quiche
Ingredients
3-4 Tbs butter
4 medium shallots, minced
3 large cloves garlic, minced
8-10 leaves kale, washed well & chopped
(I used Winterbor.)
up to 1/4 cup marsala cooking wine
2-3 tsp pink salt, coarsely ground
6 eggs
1 cup shredded sheep's milk cheese
(I used Vermont Shepherd Invierno.)
1 9" pie crust (your own or pre-made)
Herb mix
1 tsp French thyme
1/2 tsp marjoram
1/2 tsp winter savory
1/4 tsp chervil
1/8 tsp white pepper
Yes, I appreciate the irony of a spring quiche made with winter kale and winter cheese…
Instructions
Peel and mince the shallots and garlic.
Wash the kale very well. (Dirt loves to cling to those wrinkles). Chop it coarsely.
Melt the butter over medium heat.
Sauté the shallots until they are translucent but not browned.
Add the garlic and kale.
Pour the marsala wine over the veg and sprinkle with coarsely ground salt of some special variety.
Turn the heat to low and let the kale wilt in the pan, stirring occasionally.
Shred the cheese into a large bowl.
Add the eggs and beat together.
Add herb mix. I’ve suggested amounts, but use what you like. You might also use other herbs. Parsley and chives go very well in this recipe; I just don’t have any fresh right now.
When the kale is mostly wilted and somewhat dark, take the pan off the heat.
Let it cool a bit and then add to the egg mixture. Beat this all together well.
Pour into a 9″ pie crust, of your own making or pre-made.
Bake in the lower part of the oven at 350°F for one hour.
It is done when it is browned and firm.
Let it set a bit before cutting and serving.
If you have extra kale, toss it with capers, thinly sliced red onion, toasted hazelnuts and a vinaigrette dressing. Serve this as a side salad. Goes very well with a crusty wheat bread.
©Elizabeth Anker 2026
By My Solitary Hearth 