Call it breakfast, brunch, or supper, this Spring Greens Crustless Quiche with Chimichurri is a great way to highlight spring veggies. A beautiful egg and cream custard adorn asparagus, leeks, peas, and of course, I added some bacon in there for good measure. Dot with cheese and bake until just set. Serve this up with a drizzle of Chimichurri sauce and avocado. Quiche is a great make-ahead as it is also great served at room temperature. I only had 4 eggs left this morning and a bunch of beautiful green veggies to use up, so this is where the inspiration for this recipe came from this morning. Quiche is Versatile…
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Cilantro Chimichurri Sauce
Chimichurri sauce is one of my all-time favorite condiments! It pretty much goes with anything – meat, fish, potatoes, roasted veggies, rice…anything!. In the summer months especially, when we are BBQ’ing more frequently I typically keep this sauce on hand regularly. This Cilantro Chimichurri Sauce is a bit of a twist on the original. This sauce originates in Argentina and Uruguay and is used as a condiment for grilled meat. It is authentically made with parsley. I love it with parsley too, but I had some cilantro to use up, so I made it with cilantro today, it is delicious with parsley as well so I encourage you to try…
