Yesterday began Bike to Work Week. Our city has the beginnings of a great idea for gathering bikers and getting out the word for sharing the road, leaving cars behind, and hitting the wonderful trail system we have. We biked in the AM and then took a longer ride in the evening. For dinner, I knew we’d be hungry but also would want something simple and ready for us when we got home. Aha, bake a quiche beforehand and let it set and cool. Perfect, with an arugula (local and yummy!) salad and honeydew and blackberries.
For over a week, I knew I wanted a quiche, but I wasn’t sure what I wanted to put in it. We had grilled salmon and steamed (local) asparagus the night before and the leftovers were perfect for a simple and tasty dinner.Ingredients 8 eggs ¼ cup milk (I used Dairy Ease) 1 pinch garlic powder 1 pinch salt fresh ground pepper to taste ¼ cup grated parmesan cheese ½ cup leftover salmon, shredded ¼ cup leftover steamed asparagus tops 9 inch, frozen deep-dish, all vegetable pie shell (I used Pillsbury®)