Living Local: Guest Post from Two Blue Lemons

This week’s featured in-season ingredient comes from Sarah Waldman of the blog Two Blue Lemons. If you’ve never checked out her blog, I highly suggest it. Sarah is a health coach who brings a great fresh and healthy point of view to cooking. Her recipes are always out of this world, and I love her point of view on why to eat local. I couldn’t have said it better. Thanks Sarah!


The Recipe 

Asparagus & Feta Quiche


1 pastry shell

4 local eggs

1 1/2 cups local milk from Rhody Fresh

1/2 teaspoon salt

6 stalks asparagus, shaved using a peeler

1/2 cup local feta cheese from Narragansett Creamery


First, find a pastry shell. You can make one or buy a high quality frozen pastry, just make sure to

precook it by placing the rolled pastry in your pan, pricking it with a fork, and baking at 375 F for

about 20 minutes so the bottom doesn’t get soggy. 

Then, whisk eggs, milk, and salt together.

Lay the feta and most of asparagus peels into the

precooked pastry (reserve a few asparagus curls to decorate the top), pour in egg mixture, top

with reserved asparagus pieces. 

Bake on top of a sheet pan at 375 F for 35-40 minutes, until

the edges are golden and the middle is set.


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10 years ago

These look delicious! I love Two Blue Lemons :)

10 years ago

Good Lord! This looks so good!

10 years ago

Two Blue Lemons is the place to go for inspiration and palate pleasure.