Have lots of Greens? Have lots of Eggs? Maybe even a lot of scallions or spring onions? Then we have the thing for you: Greens Quiche. A delicious way to deal with this wonderful predicament.
Crustless Greens Quiche Recipe (Serves 4): We like our quiche without crust… you can always make a standard crust for yours, or just serve with toast, crackers, a wheatberry salad, whatever carbohydrate that makes you happy.
- 2 or 3 big bunches of greens (can be chard, kale, beet greens, radish greens, kohlrabi greens, spinach, really just about any hardy green), washed and chopped
- 3 bunches of scallions or spring onions, washed and chopped
- 1 head of green garlic, chopped (could use dried- at which point you can use 3-4 cloves)
- 8 eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (parmesan, or our Italian Grace from Chase Hill Farm, even cheddar or your other favorite cheese if you’d like; it must be able to melt fairly well)
- 1 tsp salt
- 1 bunch of herbs, washed and chopped (we used fresh chervil from our garden, but you can try thyme or tarragon; you can be creative with this one)
- Preheat oven to 400 F.
- Steam greens until cooked (~5 minutes)
- Drain greens really well, you might as well squeeze them.
- Saute scallions/onions and garlic until tender ~5 minutes.
- Beat eggs, milk, salt and herbs together.
- Combine greens and scallions/onions/garlic mix.
- Combine greens and egg mixtures. Mix well.
- Pour into a well oiled or buttered baking dish/pan.
- Bake at 400 F for about 30-40 minutes.
- Once the quiche is almost done ( the edges are done, but the center is still not entirely set) sprinkle shredded cheese on top.
- Set to bake for about 10 more minutes, until the middle is cooked and set.
- Take out, let cool for 10 minutes. Cut and serve.
We also had a really great salad to go along with this, utilizing some of the first cucumbers of the season, and basil from our garden: Cucumber Basil Currant Mozzarella Salad.
It sounded good at first, but then questionable, didn’t it? Something about the currant and basil next to each other.
We were wondering ourselves when I proposed this idea after determining that we did not have balsamic vinegar. We did a small taste test and were convinced. Let me assure you, it is tasty.
Cucumber Salad (serves 4):
- 4 cucumbers, washed and sliced
- 1 bunch of basil, washed and chopped
- 3 oz of mozzarella, chopped
- 2 tbsp black currant cordial (We get this from Bug Hill Farm- amazing stuff, but you could substitute unsweetened cranberry concentrate, or just balsamic vinegar in place of this and the apple cider vinegar)
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- Combine cucumbers and basil.
- Combine vinegar, cordial, salt and pepper.
- Mix cordial mix with cucumber and mix well.
- Put in serving bowls.
- Layer mozzarella on top.
- Put freshly ground pepper on top. Serve.
For dessert we had gingerbread with sweetened yogurt and fresh cherries. You will notice we have been using a lot of gingerbread recently. This is because we had made a gingerbread house (more like gingercake) a while back and froze the interior of the house (quite a bit of gingerbread). Now as we are getting into the swing of fruit season, we are eager to open up more room in our freezers for the incoming fruit, so out comes the gingerbread. We also have been reminded just how good this gingerbread was. If we could remember the recipe, we’d share it! Unfortunately… no recollection at the moment. Either way we have been finding that gingerbread goes well with many good local offerings, rhubarb before, and now cherries.