As we look ahead to spring picnics with those we love, I finally took the leap into my first attempt at making quiche. I'm happy to report the kids cheerfully ate it (that’s the ultimate test these days) and I have lots of ideas for making it even yummier next time. It’s the perfect make-ahead-of-time dish to share outdoors. The chickens are happily laying eggs and the chard this week is beautiful, so I figure it is the season. Here’s my flexible recipe for future experimentation:
INGREDIENTS
For the Crust—
4 cups almond meal
1 tsp salt
4 heaping tbs coconut oil (melted)
2 eggs
As a Topping—
½ box (6 to 8) mushrooms, chopped in 1/4s, drizzled with olive oil and salted, baked at 400 until lightly crisped (about 10 minutes)
For the Filling—
Around 6 cups of greens, finely chopped (last time this was ½ bag of spinach and 3 large chard leaves, but kale, amaranth, dandelion, verdolagas --that is purslane, in English-- or even turnip greens would work!)
2 large leeks or 6 green onions or 1 medium onion, finely chopped
3 cloves garlic, peeled and finely chopped
1 tbs coconut or olive oil
8 eggs (to make 1 pie pan plus 4 cupcake-sized mini quiches)-- reduce to 6 eggs if you only want the pie.
1 tsp salt (drop this a bit if you use an herb mix that already has salt)
2 tsp dried herbs or 2 tbs fresh herbs (This first time, I went with the dried --1 tsp Trader Joe’s 21 season salute and 1 tsp thyme--because I was cooking this on a late, rainy night and didn’t want to go harvest the fresh stuff. Next time, though, I’ll be sure to use fresh herbs, I’m thinking marjoram and rosemary. Fresh makes a big difference!)
2 heaping tbs nutritional yeast or ¼ to 1/2 cup cheese, whatever type floats your boat! My boat skips the cheese (C:)
pepper to taste
1 cup sun dried tomato
INSTRUCTIONS
For the Crust—
Mix salt and almond meal in a large bowl. Add in the coconut oil, then the eggs. It’s recommended that you let it chill for a while, but I skipped this step and it came out just fine! In a greased (just rub it down with coconut oil) pie pan, and/or cupcake tin lined with baking cups, press and pinch the dough in to form the crust. Set it aside while you prepare the filling.
For the Filling—
Saute the leeks or onions for a few minutes, then add the garlic and stir for another minute, then add the greens and stir for another minute or two until slightly wilted but still bright green. Let cool.
In a large bowl, mix the eggs, with the salt, pepper, herbs and nutritional yeast or cheese. Then mix in your sauteed greens, leeks/onions and garlic from the pan.
Stir in the sun-dried tomato.
Scoop the filling into the crust.
As a Topping—
If you’re adding mushrooms, place them on top.
Bake at 375 or 400 for 35-45 minutes (25 for the mini quiches!)
Eat right away or refrigerate to save for later. You can put it back in the oven for 10 minutes if you’d like to serve warm at a later time. Enjoy!