Happy Saturday! This recipe celebrates summer at its peak, and was devoured for a solstice celebration several weeks ago. Happily, the ingredients I used persist in the fields – so don’t dally – make this for brunch this weekend!
This recipe was inspired by an unbelievable variation of spanakopita which my friend Elizabeth made with kale and mint for last year’s summer solstice. I borrowed her inventive use of seasonal greens, herbs and spice combinations to use up a frozen pie crust that was overdue for serving. This isn’t quite your average quiche, but it conveys the sense of quiche-dom with a supportive crust and rich, firm egg-based filling. Be creative with your greens: I used turnip greens and chard, but you could also use up your beet greens (don’t toss them!), kale, arugula and any other bloomin’ green under the July sun. You can also substitute smoked cheddar for parmesan, goat cheese or feta – yum!
- Olive oil - 2 tablespoons
- Spring onions - ½ cup, chopped
- Garlic - ½ cup chopped garlic scapes, 1/2-inch pieces
- Greens - About 4.5 cups rinsed and coarsely chopped greens
- Mint - 4 tablespoons
- Eggs - 7
- Heavy cream - 1/4 cup
- Cayenne pepper - Dash cayenne pepper
- Nutmeg - Dash freshly grated nutmeg
- Sea salt - 1/2 teaspoon
- Pepper - 5 turns of the pepper mill
- Smoked cheddar - 1 cup
- Whole wheat crust - 1
- Preheat the oven to 375F.
- In a large pan, heat the olive oil over medium-high. Add the spring onions and scapes and saute until the scapes begin to crisp and brown.
- Reduce the heat to medium and add the greens. Saute until they are wilted. Remove the pan from the heat and toss in the mint.
- Remove your pie crust from the refrigerator or freezer. Add the greens to the pie crust in an even layer.
- In a medium bowl, whisk together the eggs, cream, cayenne, nutmeg, salt, pepper and cheddar. Pour the egg mixture over the greens.
- Put the quiche in the oven and bake for about 20 - 25 minutes, or until a knife or toothpick is inserted into the middle and comes out clean.