Hangry in Maine

This quiche is what happens when you want to feel classy, but deep down you’re just a little too chaotic, hungry, and aggressively pro-cheese. Fun fact: I am lactose intolerant but also emotionally dependent on cheese.

Never had a garlic scape before? They are those weird, curly green things that you buy at the farmer’s market or roadside farm stand because you think, “These look kinda cool, and I’ve made worse decisions.” Garlic scapes are the edible flower stalks of garlic that emerge 3-5 weeks before a garlic bulb is ready to harvest. They’re seasonally available during the late spring and early summer, depending on the weather–so the window is small.

Well, they actually are really cool, and really delicious. They’re mild, garlicky, and amazing–kind of like garlic’s less abrasive cousin. They’re one of my favorite summer ingredients; I love making garlic scape pesto, dicing them up and adding them to a stir fry, and even as a garlicky bite in a biscuit or scone. They also freeze well; I just dice them up and put them in an air-tight container, and they last me until the next scape season!

This recipe came together like a lot of my recipes do, because I was hungry and just wanted to use up what I had in my fridge. Hence the 2 random pieces of bacon and wrinkly peppers.

What You’ll Need

• A pie dish (I prefer a glass one, so I can see if my crust is burning on the bottom)
• One 9-inch pie crust (I used a store bought one. You can make your own if you’re feeling unstoppable)
• 2 Pieces of thick-cut bacon, cooked and cut in small pieces
• 7 Large Eggs
• 3/4 Cup Milk
• 1/2 Cup diced Garlic Scapes (I used 5; remove the flower bud part if it’s still attached)
• 1/2 Cup Diced Bell Peppers
• 1 Cup Shredded Cheese (I used a cheddar, gouda, gruyere blend)
  • 3/4 cup in egg mixture and 1/4 cup reserved for topping
• 1 TBSP dried chives
• 1 TBSP dried minced onion
• Salt & Pepper to taste
• 1 TBSP butter or olive oil
• Optional: A sprinkle of red pepper flakes, fresh herbs, or additional veggies for some extra personality. I used some extra bell peppers and sprigs of rosemary for a fancy lil garnish

Directions

1. Preheat oven to 375°F
   This is the easiest step
2. Saute the garlic scapes
   In a skillet, heat the butter or olive oil over medium heat. Saute the diced garlic scapes for 2-3 minutes until they become just tender–don’t over cook them, as they will cook in the quiche, and you don’t want them to be too mushy.
3. Blind bake your pie crust
   Unroll your pie crust (this part sucks…I’ve made lots of crustless quiches before because I rip my crust or get it stuck to itself) and place in a 9-inch pie dish. Prick the bottom of the crust with a fork and pre-bake the empty crust for 8-10 minutes. I recommend using pie weights, so the bottom of your crust doesn’t puff up and the sides don’t fall in (you live and you learn….)This is really important–if you don’t do this step, your crust may not cook all the way through and you could get a soggy bottom….no one wants a soggy bottom.
4. Whisk together your eggs and milk
   In a mixing bowl, crack your eggs. Add in your milk, salt, pepper, minced onion, and chives. This is also where you would add your red pepper flakes and any fresh herbs you’re using, if you wanted to jazz this quiche up!
5. Assemble your quiche like you have your life together
   Take your par-baked pie crust and spread your sauteed garlic scapes, diced bell peppers, shredded cheese, and bacon pieces evenly on the bottom of the crust. Pour the egg mixture over the top. Add the additional 1/4 cup of cheese evenly on top of the egg mixture. You can add additional veggies and/or herbs on top of this cheese layer in a fun design as a garnish if you want to make your quiche extra boujee.
6. Bake for 35-40 minutes
   Place your pie pan on a large cookie sheet before placing your quiche in the oven to bake; this will help to catch any spills that may occur in case it bubbles over. Bake until the center is just set and the top layer of cheese has that golden “I made this and I’m better than you” glow.
7. Let it rest
   Let the quiche cool for at least 15 minutes before serving…or stand over the counter and burn your mouth, because, honestly, same.
8. Serve it up
   Serve it with a salad if you’re pretending to be balanced. Or with a mimosa or bloody mary if you’re being emotionally honest. This quiche is also excellent cold, straight from the fridge, while standing in front of it in a bathrobe, eating it with your bare hands….(this is a judgement-free zone….and I’m also going through a breakup, leave me alone, at least it’s not a cake)

Final Thoughts

This isn’t just a quiche. It’s a lifestyle. It’s BBE (big brunch energy) for people who pretend they read cookbooks, or at least skim them. It’s Maine-grown garlic scapes fresh from the farmer’s market, cheese, a fancy pinched crust, and a tiny glimmer of self-worth. Welcome back to Hangry in Maine–where no one is counting how many slices you eat (it only counts as 1 if you don’t actually cut it)!