Market Greens Quiche

1 unbaked deep dish pie crust

1/2 bunch mustard greens

1/2 bunch Swiss chard

1 T. butter

1/2 shallot, diced

3-5 dashes Worcestershire sauce

Pinch of red pepper flakes

3 large eggs

1-1/2 c. heavy cream

Pinch of black pepper

8 oz. Fontina cheese, shredded

Preheat oven to 375 degrees.

Remove stems from mustard greens and Swiss chard. Thoroughly wash leaves, dry, and roughly chop.

Heat a saute pan over medium heat and add butter. When butter is melted, add shallots, greens, red pepper  flakes, and Worcestershire sauce. Saute for 3-5 minutes. Set aside and let cool.

Combine eggs, heavy cream, and black pepper in a large bowl and whisk until combined. Stir in shredded cheese and cooled vegetables, then pour into pie crust. Place pie on a cookie sheet in the middle of the oven. Bake for 45 minutes or until the top of the quiche is golden and firm. Let cool for a few minutes before slicing.

Serves 8-10.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 17.