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.
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