Pea tendril & blue cheese quiche

Friday is fridge cleaning day. Be it milk jug or fruit box, every content must be divided between freezer, plate, and crisper before the chaos of market day arrives early Saturday morning.

Today the dilemma rested on a ball of pie dough. Neglected for several weeks, it sat solitary and tough, yearning for the tenderizing heat of the counter and a run at fame in the kitchen oven.

This noon it got its chance. Flattened by the rolling pin, the dough gave soft beneath my fingers as it molded to the shine and groove of three miniature tart pans. The eggs were next, whisked into oblivion and showered with cream. Finally, I ousted the pea tendrils and a crumbling hunk of Great Hill blue cheese.

All together, they leapt into the oven to dry by the flame. As runny yolks firmed into an airy quiche, pea tendrils crisped and tart crusts burned a deep golden hue. The Great Hill blue softened and sizzled, and I pulled the three tiny tartlets onto the table for lunch.

While bellies are full, the fridge now sits empty, waiting to see what the morning will bring.


Makes 4 miniature tartlets

Make pie dough. Roll out and press into 4 miniature tart pans, or one larger one. Preheat oven to 425 degrees.

In a small mixing bowl, whisk together 4 eggs and 1 tablespoon whole milk or cream. Pour evenly into pan(s). Add a small handful of pea tendrils to each tart, pushing down into the liquid so as to coat and partially submerge in egg mixture. Crumble 1 tablespoon blue cheese over top of each tart and bake for 10-15 minutes or until eggs are firm and cheese soft (a large quiche in one pan will take longer). Serve warm or at room temperature, for breakfast or lunch.


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