GROWING UP IN St. Petersburg, Fla., Edouardo Jordan developed a deep affection for quiche. “My mom put dinner on the table every night,” he said. “Quiche was a go-to in our house. She’d make it with broccoli, sausage and cheese. If she was feeling fancy, she’d throw in some cooked shrimp.” This springtime riff, the chef’s second Slow Food Fast recipe, delivers asparagus, cheddar and seared mushrooms in a custardy base. Slices are served up with a light green salad and garlic toasts.
To guard against sogginess, Mr….