Another great recipe that uses up all those greens! In the Global Gardens cookbook, this recipe is titles “Everything Quiche,” because you can put everything in it. Rio LOVES quiche and it’s a great way to get him to eat lots of veg. He also loves to help cook, and hates it when he can’t see what we’re doing up on the counter tops. I let him stand on this chair while we cook.
- 2 small pie crusts
- 6 eggs
- 2 cups milk
- 2 cups cheese, any kind, this time I used half Parmesan and half Pepperjack.
- Salt and pepper
- 1/4 tsp cayenne or crushed red pepper flakes, optional
Vegetables. This is totally flexible, this time I used:
- 3 small spring onions
- 4 garlic scapes
- 1 large bunch swiss chard, including stems, chop finely.
- handful of frozen cherry tomatoes
- 4 roasted, chopped beets
- handful of chopped basil
I literally select whatever is in the fridge. It’s nice to include fresh herbs if you have them on hand. If you end up with what seems like too many vegetables, you can add more eggs and milk. I usually end up with enough filling to fill two pie crusts, one for dinner and one for the next couple days’ breakfasts.
Chop and prepare veggies, combine with egg mixture, pour into pie crusts. Bake at 425 for 12 minutes. Reduce heat to 325 and bake 30 – 40 minutes, until well-set in the middle. Delicious hot or cold!