You already know that brunch is one of my favorite meals, so I was too excited when Sprout It asked if they could share some recipes with my readers. I also need to work on eating more veggies, and Sprout It is allllllll about growing garden, fresh produce. This is part 1 of 2, so there will be a total of 4 delicious recipes over the next 2 weeks. Yum yum yummm. 
Brunch. Brunch is the best of breakfast without worrying about the time. Brunch means lazy, relaxing afternoons with friends. As the growing season really picks up, brunch is the perfect excuse to take a moment to slow down, enjoy the warm spring breeze, share an easy meal and let the yard work wait. In that spirit, we’re sharing a spring brunch menu that features the best of the light and fresh flavors of spring.
Here’s the main course part of the menu: (stay tuned for part 2 next week!)
Quiche with mustard greens, spring onions & goat cheese
Lemony sautéed asparagus
Mustard greens and green onions add a nice bite to the creamy quiche and the goat cheese has a light flavor that doesn’t overpower. We just used a frozen whole-wheat pie shell to keep it simple, but you could make your own or turn it into a crust-less quiche. Even better, if you make the quiche the day before, you can refrigerate overnight and then simply reheat in the morning (300 degrees for about 20-25 minutes). This will actually improve the flavor and texture!
Asparagus is so seasonal that it’s really only worth getting in the spring. Look for the most slender stalks. This recipe keeps it super simple and the trick is to avoid over-cooking (this is pretty much true for all veggies, in our opinion).
We hope this menu helps you slow down, take a few deep breaths and savor the spring season! Check out the Sprout it app to get your garden growing this spring.
Quiche with mustard greens, spring onions & goat cheese
Ingredients
3-4 large leaves mustard greens, chopped
5-6 green onions, chopped (both the white and green parts)
1 teaspoon salt
A couple tablespoons olive oil for sautéing
3 eggs
1 cup milk
¾ cup goat cheese crumbles
9-inch frozen pie shell
Cherry tomatoes (for garnish)
Directions
Preheat the oven to 350 degrees.
Wash and chop mustard greens and the white part of the green onions. Add them to a skillet with a few tablespoons of olive oil heated over medium heat. Sprinkle with a pinch of salt. Cook for 3-4 minutes, until the greens wilted and the onions are soft. Remove from heat. Tip: You’ll want this veggie mixture to be a bit dry when it goes into the quiche, so cook it without covering and don’t use too much olive oil.
In a large bowl, add the eggs, milk and salt and whisk together until smooth.
Sprinkle half of the goat cheese in the bottom of the pie shell, then top with the greens and onions and then another layer with the remaining cheese. Gently pour in the egg mixture.
Bake in the oven for 40 minutes. It’s ready when the edges are set, but the center will still jiggle just a bit. Allow the quiche to cool for at least 30 minutes before serving. Tip: You can make the quiche the night before. Just store it in the fridge after it’s cooled completely and then reheat in a 300 degree oven for about 20 minutes.
Garnish with halved cherry tomatoes and the green parts of the chopped green onions.
Lemony sautéed asparagus
Ingredients
1 bunch asparagus
2 tablespoons olive oil
Juice from ½ lemon
Salt and pepper, to taste
Directions
Wash the asparagus and snap off the base of each stalk—just apply pressure and allow it to break where it naturally does. Tip: Look for the slenderest stalks because they will be the most tender.
Heat the olive oil in a skillet over medium heat, add the asparagus, salt and pepper. Cook, stirring occasionally, for about 5-8 minutes (cooking times will vary depending on the thickness of the stalks). You want them to be tender, but still with a bit of a bite and definitely not mushy.
Just before they’re done cooking, squeeze fresh lemon juice over the stalks while still in the hot skillet and mix well.
Transfer to a serving platter and garnish with a lemon wedge. Tip: We made the dressing from the salad do double duty and we drizzled a bit over the asparagus as well.
In addition to digging around in her garden, Leah has her hands in all things content and copywriting-related for the Sprout it app and Offshoots blog. She lives in Columbus with her two dogs. She and Sprout it’s creator, Sarah, work closely together to develop recipes for their blog based on the fresh, seasonal veggies and herbs they harvest from their gardens. Offshoots blog
@GoSproutIt on Facebook, Twitter, Instagram, Pinterest
What’s your favorite brunch recipe?
The post Sprout it’s best spring veggie brunch recipes (Part 1 – Main course) appeared first on Manifest Yourself.