Thursday, July 10, 2008

Greens and cheese quiche

This is a sort of ad hoc recipe, but I made it, tasted it, and proclaim it good enough to share. A result of too many veggies last week, since I got most of the share due to the long weekend. It is a version of a spinach and cheese quiche, but uses assorted greens instead, and a "crust" of shredded red potatoes instead of time consuming dough making - I suppose you can make it in any pan, but I used an 8 inch nonstick pie pan.

Trim and steam any and all greens on hand. I used the Kale, Chard and beet greens of last week. Let cool, squeeze out the water, and chop coarsely.

Cook 4 slices of bacon or turkey bacon in a pan, and then saute 1/2 an onion and 1 tsp of chopped garlic in the same pan, to get that extra flavor.

Shred 4 small red potatoes, with the peel, into a bowl. Add a 1/2 tsp of salt, mix well, and then squeeze out the water with your hands. Season the shredded potatoes with whatever is on hand - I used some grill seasoning. Pat into the bottom of the pan, and bake at 400 for about 8 minutes.

Crumble bacon, and spread over the potato crust. Mix the greens with the onions, add 1/2 cup of shredded cheese (cheddar, parmesan, mozzarella...anything tasty), and spread on top of bacon. Beat 4 eggs, add a bit of pepper and more grill seasoning, and pour over the greens. Bake at 400 for 20-25 minutes, or until the quiche is set (doesn't jiggle when you shake the pan).

Enjoy, and share. :)

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