Food & Drink

Mom’s the Word

The last time you cooked for Mom it was with a lightbulb in an Easy-Bake oven. This Mother’s Day, show her how far you’ve come in the kitchen with Harvest executive chef Mary Dumont’s personal brunch favorite.

Crustless Tasso Ham, Asparagus, and Leek Quiche
Serves twelve

1 tbsp. vegetable oil
1 leek, chopped
10 oz. fresh asparagus spears, steamed and cut into thirds
5 eggs, beaten
3 c. shredded gouda or sharp cheddar cheese
¼ tsp. salt
1/8 tsp. black pepper
12 slices tasso ham, sliced thin

1. Preheat oven to 350° and lightly grease a 12-cup muffin tin.

2. Heat oil in a large skillet over medium-high heat. Stir in leek and cook until soft.

3. Add asparagus and continue cooking until excess moisture has evaporated.

4. In a large bowl, combine eggs, cheese, salt, and pepper.

5. Add asparagus mixture to the bowl and stir to combine.

6. Line each muffin cup with ham and pour asparagus/egg mixture into each cup.

7. Bake until eggs have set, about 30 minutes.

8. Let cool for 10 minutes and serve with a garden salad.

Mom would appreciate it more if you didn’t cook? Head over to Harvest, 44 Brattle Street, Cambridge (617-868-2255 or harvestcambridge.com).