quiche with garlic scapes

Any time  I see garlic scapes reappear in the local markets, I always pick them up.  Last year, I made plenty of pesto that I used in pastas and cold potato salads throughout summer.  While this year, I decided on a more utilitarian approach -- finely chopping the scapes and using them as an aromatic.  So far, this is one of my favorite dishes I've made.  Building the base of this creamy, delicate dish with sautéed scapes and shallots alongside the usual eggs, cream, and cheese.  I then made a variation of quiches by adding different ingredients to the mix -- tomatoes and spinach in one, thick-cut uncured bacon and zucchini to another. The options are endless, and if you have more than one tart pan you'll most likely end up making countless quiches till you've run out of ingredients.  A quick, simple recipes to add to the list of things to make this summer, especially when it's too hot out.  You can prepare quiches ahead of time, store them in the fridge, and quickly reheat them just in time for summer gatherings just to avoid making a mess in the kitchen or overheating the apartment.  Eat this on its own or next to some fresh raw greens to balance it out.

-- Quiche with Garlic Scapes makes 1 quiche | total time: 45 minutes | serves 6-8

Supplies 1 14" x 4.5" rectangular pie tart pan (buy one here)

Ingredients (double these ingredients to make 2 quiches) 5 extra-large eggs 1 cup parmesan cheese 1 cup heavy cream 1 whole shallot 1 cup of garlic scapes, finely chopped 2 9" gluten-free pie shells

option 1 1 package of uncured, nitrate-free bacon 7 baby zucchini, thinly sliced using a mandolin (about 2 cups)

option 2 1 pint of heirloom tomatoes, sliced 2-1/2 cups of spinach

Instructions Preheat oven to 400 degrees.

Prepare crust. Lightly grease the pan. Remove pie shells from packaging, flour surface, roll out, and shape to fit the rectangular tart pan. Set aside in a cool place (do not refrigerate).

In a large skillet, heat olive oil on medium-high. Add shallots and scapes and cook until shallots are translucent. Remove from pan and set aside.

Add whichever ingredients from either option to the pan: - For tomato quiche, cook tomatoes for 1-2 minutes then add spinach. Cook until spinach are wilted, transfer to the bowl with scapes, and set aside to cool. - For bacon quiche, fry bacon until crispy. Remove from pan, drain over a paper towel, transfer to the bowl with scapes. Remove oil from pan leaving some residue, add zucchini and sauté for about 2-3 minutes. Transfer to the same bowl as scapes and bacon, set aside to cool.

In a large bowl, whisk together eggs, cream, and parmesan cheese. Add tomato mixture or bacon mixture, and make sure everything is incorporated. Add filling to the prepared tart pan.

Bake for 30-35 minutes. Remove from oven and let cool for 10 minutes. Serve.

Optional: Use a torch to crisp up the top of the quiche before serving