We celebrated some of our favorite springtime ingredients this week - spring onion, green garlic, asparagus, spinach, lemon thyme - with a classic French quiche. Due to the time it requires to make and bake the tart crust, students prepared the vegetables, eggs, and cheese in class but filled a crust made by other students the day before. They also ate quiche made by the class from the day before, which is a practice we recommend even when there aren’t any time constraints because the flavors really have a chance to develop overnight. Thursday’s class baked two quiche that will be served to Harvey Milk staff as part of Staff Appreciation Week!
