For those that don't know, garlic scapes are the curling tops of garlic plants. The are milder than the bulb of the garlic and can be used much like other vegetables. They do make an awesome pesto and I've read that they are really good in stir fry.
Today I chopped up about a dozen scapes (cut off the flower part and just use the green "neck") into small pieces. I also used a small can of mushroom pieces and some grilled onion I had left over from another meal. Anyway, saute' them with 1 Tbsp. butter until they are softened a bit then add the mushrooms to join all the flavors for a few minutes. Remove them from the heat and let cool a while.
I used a frozen pie shell (deep dish). If you have time to make your own pie crust - I salute you. Maybe someday that will be me. So, I put the frozen pie shell on a cookie sheet, then add the veggies to the bottom. On top of that I grated parmesan cheese. I was thinking a little swiss cheese would have been nice too.
I whisked 5 eggs and about 1 cup of half and half together then added salt and pepper. Some recipes call for nutmeg -- I didn't add it, but the amazing thing about quiche is that you can pretty much make it however you'd like. I then carefully poured the egg mixture over the veggies and cheese, then put it into my preheated 375 degree oven for 40 minutes. The timer is actually about to go off....
Wow! It looks really good! I can hardly wait to cut into it -- but you gotta let it rest at least 5 minutes. It keeps cooking after you take it out, so don't worry if it doesn't look quite done. I imagine there are a thousand varieties of garlic scape quiche that could be made. Just pick and choose other veggies (or meat if you eat it) and different cheeses and herbs.
I'd be very curious to hear what your favorite combination of quiche fillings are. I've got to start stockpiling ideas because my little chicks are growing up quickly.