Asparagus and Spinach Quiche

We enjoy being able to pick our own food; ranging from asparagus, to cherries, to lemon balm, digging our own potatoes.  I took the kids and my niece to go pick asparagus and spinach one Friday morning.  They thoroughly enjoyed snapping the asparagus off and eating it.  Much didn't make it into the baskets... What I found funny, is if I had placed steamed/grilled asparagus on their plates for dinner, part of me feels they would not be as excited to eat it.  I think there is a fulfillment, an enjoyment of knowing where your food comes from.  The kids saw what it was, where it came from, and knew that it was good for them.  Here is a recipe came up with for all the asparagus and spinach I had that day. Enjoy.

 

Asparagus and Spinach Quiche

5 fresh farm eggs

1 bunch of spinach chopped

approx 7 stalks of asparagus ends chopped off, chopped

approx 5 oz of fresh ham cooked, chopped

1 cup raw milk

1 tsp stone ground mustard

1/2 tsp salt, optional (I rarely use salt)

1/4 tsp cracked pepper

1 cup of shredded sharp cheese

Mix all ingredients, except ham, together and place in a pie crust of your choice.  Top the quiche with the ham.   Bake at 350 degrees for 45 min.  Let rest for 10 min.