Gluten-free asparagus quiche made with leeks, Gruyere cheese, and a hash brown bottom — lightened with egg whites and low-fat milk.
As a Buddhist, Easter may not look like one of my holidays, but you would be wrong. Easter represents hope and new beginnings to me, things we all relate to, and this year, I’m more aware of this than ever.
We continue to create a new life for ourselves in the Northern Sierras, and although we’ve been part-year residents for several years, this is our first spring here. So far, and yes it’s still early days, I’ve decided we should have a 5th season here – a season that’s not quite full-on winter with 10 feet of snow falling every freaking day, but not yet spring. It’s the point where you wake from a deep slumber, rubbing your eyes and stretching your limbs, but not quite ready to spring out of bed.
- 3 tablespoons extra-virgin olive oil, divided
- 2½ cups shredded frozen hash brown potatoes ( I use Ore-Ida)
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground pepper
- 1 cup thinly sliced asparagus
- ½ cup thinly sliced leeks
- 4 large eggs
- 2 egg whites
- ½ cup half-and-half
- 1 teaspoon mustard powder
- ½ cup Swiss cheese