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.

Tomato-Basil Quiche

1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. Swiss cheese
1 T. flour
6 eggs, beaten
1 T. Worchestershire sauce
1/2 c. half-and-half
1 medium tomato, chopped
1 T. dried basil or 1/2 c. freshly chopped basil

Preheat oven to 350 degrees. Coat an 8" quiche pan with nonstick spray.

Combine cheeses. In a small bowl, toss 1 c. of the cheeses with the flour. Place mixture in the bottom of the quiche pan. Spread the remaining cheese on top.

Lightly whisk eggs together in a bowl. Add half-and-half and Worcestershire sauce and whisk until frothy. Pour over cheese and sprinkle with tomato and basil. Bake 35-40 minutes or until center is domed and nicely browned. Let stand our of oven 20-30 minutes to allow eggs to set up.

Serves 6-8.

Adapted from Camellia Rose Inn Cookbook, p. 4. 

Quiche "Supreme"

Butter
Vegetables of choice: spinach, onion, carrots, kale, celery, mushrooms, and/or broccoli, etc.
2 eggs, beaten (use 3 if eggs are small)
3/4 c. flour
1 c. milk
1/2 t. salt
1/8 t. pepper
4 oz. cheddar or other type of hard cheese, grated, divided

Grease pie plate with butter. Preheat oven to 425 degrees.

Saute vegetables in butter until crisp-tender (or use leftover cooked vegetables without sauce). Place cooked vegetables in pie plate.

In separate bowl, beat eggs. Add flour, seasonings, and milk. Add 3/4 of the grated cheese. Pour egg mixture into pie plate, over vegetables. Bake 30 minutes. Don't overbake.

Remove from oven and sprinkle with remaining cheese. Return to oven and bake about 2 minutes longer, until cheese is melted.

Adapted from a recipe for Crustless Easy Quiche by Betty Batchelder in the Church of the Holy Spirit cookbook, Plymouth, NH. Mrs. Batchelder is the wife of a former chief justice of the New Hampshire Supreme Court.