When I moved away from home to attend college, I did not eat typical college-kid food. While I had neighbors who devoured boxes of hamburger helper seven days a week, I had a roommate who loved to cook as much as I did. Often we were feeling sorry for them, which lead to impromptu BBQs and dinners at our place.
When I think of eating in a Spring like manner, the first dish that comes to mind is shrimp scampi. Don’t ask me why, because I am not sure, I just do. The thing I enjoy most about a big bowl of scampi is how the butter and garlic wrap around each little shrimp, tucking inside the meat. Sweet bites of shrimp and garlicky butter, who doesn’t love that?
Quiche is one of those recipes that is tucked away in the back of the recipe box. I often forget about it, but when I do make it, I fall in love all over again. What I love most about quiche is that it can go from breakfast to dinner merely by switching up ingredients. I use to make it regularly but with us cutting down on dairy, it is one of the things that had to go. I have a feeling that may change after making this recipe.