Dark Leafy Greens Quiche
Mar. 17th, 2010 09:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mathsnerd in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomLeafy Dark Greens Quiche
Serves approximately 6
Note: This recipe was cobbled together from bits and pieces of four other recipes (two from this comm!) and then completely changed and modified by yours truly. The measurements are far from exact, and, unfortunately, this time are strictly American (generally I work in metric or provide both) as my references were in Imperial measurements.
You will need:
Equipment:
cutting board
knife
cheese grater
large frying pan/cast-iron pan WITH LID
cookie sheet (or something to put under the quiche to catch boil-over)
wooden spoon
sieve
pie pan
large bowl
whisk
measuring cups/spoons
Ingredients:
1 pie crust (I used an organic frozen crust from Whole Foods)
Assorted dark leafy greens to make an impressive pile on a full-size cutting board (I had some spinach, four kinds of kale, some chard, and some unidentifiable dark leafy green)
2 cups shredded Colby Jack cheese
1/4 cup cottage cheese (completely optional, but it was in the fridge and about to go bad)
3 eggs
1/2 cup whole milk
1/2 cup heavy cream
Generous teaspoon Dijon mustard
Salt
Pepper
Paprika
Dried rosemary
Nutmeg
If your crust is frozen, like mine, let it thaw for 10 minutes.
Pre-heat oven to 400°F/200°C. Prick (thawed) crust all over with a fork. Bake for 10 minutes, remove from oven, and let cool another 10 minutes or so. Reduce the oven heat to 350°F/175°C.
While the crust is baking, prepare your greens. You should remove the thick stalks from kale and chard and, for this recipe, I only use the spinach leaves. Roughly slice or tear the greens (precision is really not important here).
Bring a bit of water (1/2 inch, 1.5 cm) to a boil in your large frying pan, reduce heat to medium-low, add all the greens, and cram the lid on top. Let the greens steam and wilt down 8-10 minutes until bright green and soft, but not limp or completely mushy. We want to keep the vitamins!
By the time the greens are done, your crust should be cooling, and your oven lowering its temperature. Dump the now-shrunken greens into the sieve, and press them firmly into the mesh with the wooden spoon to drain out all the excess liquid. Toss the greens around a bit and squeeze again. You will get a lot of liquid draining out, and you want your greens as non-soggy as possible.
Return the now pressed-dry greens to your pan on a cool part of the stove. Add the shredded Colby Jack and cottage cheese (if you're using it), and stir well to combine.
Break the eggs into your large bowl, add the milk and cream, and whisk well until frothy and pale yellow. Add the mustard, tiny bit of salt (remember, cheese is very salty!), all the pepper you want, a random pinch of paprika, a large pinch of dried rosemary (crushed between your fingertips), and some freshly grated nutmeg. Whisk to dissolve the mustard.
Place the greens-and-cheese mixture, probably with the cheese starting to melt, into your pie crust. Place the pie crust on the cookie sheet, and then slowly pour the egg mixture over the veg. I highly recommend using a clean finger to poke and lift the greens a bit so that the egg mixture can get everywhere (this is not a problem with a standard quiche, but leafy greens are super dense).
Bake at 350°F/175°C for 40 minutes, or until centre of quiche is set. A butter knife stuck in the centre should come out without cheese or egg clinging to it. Let cool for 10-20 minutes before cutting into it.
Most importantly, convince someone in your household that since you cooked, they are responsible for the washing-up, and happily ignore the mess. If you're like me and live alone, either grit your teeth and tackle the washing-up yourself, or go into denial and abandon it for tomorrow.
Serves approximately 6
Note: This recipe was cobbled together from bits and pieces of four other recipes (two from this comm!) and then completely changed and modified by yours truly. The measurements are far from exact, and, unfortunately, this time are strictly American (generally I work in metric or provide both) as my references were in Imperial measurements.
You will need:
Equipment:
cutting board
knife
cheese grater
large frying pan/cast-iron pan WITH LID
cookie sheet (or something to put under the quiche to catch boil-over)
wooden spoon
sieve
pie pan
large bowl
whisk
measuring cups/spoons
Ingredients:
1 pie crust (I used an organic frozen crust from Whole Foods)
Assorted dark leafy greens to make an impressive pile on a full-size cutting board (I had some spinach, four kinds of kale, some chard, and some unidentifiable dark leafy green)
2 cups shredded Colby Jack cheese
1/4 cup cottage cheese (completely optional, but it was in the fridge and about to go bad)
3 eggs
1/2 cup whole milk
1/2 cup heavy cream
Generous teaspoon Dijon mustard
Salt
Pepper
Paprika
Dried rosemary
Nutmeg
If your crust is frozen, like mine, let it thaw for 10 minutes.
Pre-heat oven to 400°F/200°C. Prick (thawed) crust all over with a fork. Bake for 10 minutes, remove from oven, and let cool another 10 minutes or so. Reduce the oven heat to 350°F/175°C.
While the crust is baking, prepare your greens. You should remove the thick stalks from kale and chard and, for this recipe, I only use the spinach leaves. Roughly slice or tear the greens (precision is really not important here).
Bring a bit of water (1/2 inch, 1.5 cm) to a boil in your large frying pan, reduce heat to medium-low, add all the greens, and cram the lid on top. Let the greens steam and wilt down 8-10 minutes until bright green and soft, but not limp or completely mushy. We want to keep the vitamins!
By the time the greens are done, your crust should be cooling, and your oven lowering its temperature. Dump the now-shrunken greens into the sieve, and press them firmly into the mesh with the wooden spoon to drain out all the excess liquid. Toss the greens around a bit and squeeze again. You will get a lot of liquid draining out, and you want your greens as non-soggy as possible.
Return the now pressed-dry greens to your pan on a cool part of the stove. Add the shredded Colby Jack and cottage cheese (if you're using it), and stir well to combine.
Break the eggs into your large bowl, add the milk and cream, and whisk well until frothy and pale yellow. Add the mustard, tiny bit of salt (remember, cheese is very salty!), all the pepper you want, a random pinch of paprika, a large pinch of dried rosemary (crushed between your fingertips), and some freshly grated nutmeg. Whisk to dissolve the mustard.
Place the greens-and-cheese mixture, probably with the cheese starting to melt, into your pie crust. Place the pie crust on the cookie sheet, and then slowly pour the egg mixture over the veg. I highly recommend using a clean finger to poke and lift the greens a bit so that the egg mixture can get everywhere (this is not a problem with a standard quiche, but leafy greens are super dense).
Bake at 350°F/175°C for 40 minutes, or until centre of quiche is set. A butter knife stuck in the centre should come out without cheese or egg clinging to it. Let cool for 10-20 minutes before cutting into it.
Most importantly, convince someone in your household that since you cooked, they are responsible for the washing-up, and happily ignore the mess. If you're like me and live alone, either grit your teeth and tackle the washing-up yourself, or go into denial and abandon it for tomorrow.
Re: Ooooooooo.
on 2010-03-19 01:45 am (UTC)