Spinach and Wild Greens Quiche

“Quiche is a savory custard pie. Typically served with other ingredients such as veggies and protein. We like to incorporate whatever greens are available in our gardens, such as spinach or Swiss chard.”

Difficulty

Intermediate

Yield

Serves 8-10

Ingredients

8 eggs1 cup 35% cream1 cup Swiss cheese, grated3 ^1/2 cups spinach or Swiss chard, chopped2 teaspoons salt2 teaspoons black pepper1 recipe pie dough

Equipment

Measuring spoonsMeasuring cupsMixing bowls of various sizesWhiskMedium frying panGraterChef’s knifeCutting board10” fluted tart panTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Grease the 10” tart pan with butter or oil. Roll out your pie dough to about ½ “ thickness and fill the tart pan. Chill.

Chop the spinach and saute with a touch of oil over medium heat 4 – 5 minutes until wilted. Let cool, then squeeze out the excess liquid.

Grate the swiss cheese.

In a medium mixing bowl, whisk the eggs, 35% cream, salt and pepper until combined well.

Preheat the oven to 375°F. To blind bake the pie shell, put a piece of parchment paper in the pie crust and fill with dried beans or another pie weight. Bake for 15 – 20 minutes until the edges are just starting to turn golden.

Remove from the oven and evenly fill with greens and swiss cheese. Pour in the egg mixture and return to the oven for another 20 – 25 minutes, until the egg is set in the center.