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?
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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.
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