There’s nothing a mom loves more than a meal that satisfies all your nutritional and taste bud needs in one dish. Right now that dish for me is a quiche. Its got your carb group, your dairy group, your protein group and your vegetable groups all in one place.
My summer CSA has started up and I already have greens in my refrigerator that defy my usual comfort zone. Turnips, garlic scapes, collard greens. Whenever I’ve had collard greens they usually accompany barbecue and to be honest, I’m not a huge fan. They are limp, flaccid, over-sauteed. When fresh they are leafy and green and I know I can do better that the mushy stuff I feel like I’m supposed to like but never really do. But baked in a quiche they add a fresh crunch of healthiness.
If you don’t have collard greens you can substitute kale, Swiss chard or another hearty, leafy green. For a gluten free version look for a pre-made GF crust in your local store. I find mine in the freezer section of my natural market.
- 1 roll-out pie crust
- 3 eggs, 1 seperated
- 2 tbsp butter
- 8 garlic scapes, chopped to ½ inch pcs
- 2 cloves garlic, chopped
- 1 bunch collard greens, ribs removed and chopped into ½ inch pcs
- 4 scallions, chopped white parts
- 6 oz hard cheese; gruyere or fontina or Alpine blend
- 1 cup milk
- salt & pepper
Preheat the oven to 450. Roll out the crust and fit it into a quiche pan or pie plate using foil to protect the top edges. Using a fork, poke a few holes in the bottom. Bake until light golden brown, about 15 minutes. While the crust is baking, beat the white of one egg in a small bowl. Remove crust from from oven. Brush thoroughly with egg white and bake for 2 more minutes. Remove from oven and reduce temp to 375.
Heat the butter in a large pan over medium-low heat. Add garlic scapes and sautee for 8 minutes or until soft, stirring regularly. Add the garlic and sautee for one minute. Add the collards and toss to cover with butter. Cook until limp, about 2 minutes. Remove from pan into a bowl to cool.
Beat the 2 eggs and 1 yoke together with the milk until smooth. Fold in the vegetable mixture. Season with salt and pepper. Scatter half the cheese evenly over the bottom of the crust. Pour in the egg mixture top with the rest of the cheese. Top with chopped scallions. Bake for 25 minutes or until set in the center. Cool for 10 minutes before serving.