Spring Quiche

Spring Quiche

Like pizza with all it’s various toppings, a quiche is a great opportunity to experiment with all kinds of veggies, meat, herbs and cheese.   With our fresh ingredients including our delicious eggs, a quiche doesn’t last long in our house!

In this recipe, we used what is fresh and available in early spring – tender young dandelion and nettle greens, fresh chives, onions and mushrooms.   Easy to prepare, quiche makes a perfect breakfast, lunch or dinner.  Give it a try!

Unbaked Pie Shell – single crust, use your favorite recipe

5 BBF Eggs

2 cups chopped raw Dandelion Greens, Nettle Greens or substitute any combination of spinach, kale or chard

1 small Onion, diced

1 cup Mushrooms, diced

Fresh Chives, diced, 1- 2 T

Cheese – we used Cedar Grove Organic Farmer’s Cheese but any favorite will work

Sauté diced onion and mushrooms in a bit of olive oil or butter until tender.   Add 2 c chopped fresh greens and cook until greens are just wilted.  Remove from heat.  Meanwhile, crack 5 eggs into a bowl and add the chives, a pinch of salt, pepper and 1/2 cup milk.  Using a fork, whip to combine.

In the bottom of the prepared pie shell, scatter a few thin slices of cheese.   Add the sautéed veggies and spread evenly over the cheese.  Pour in eggs.  Top with a few more thin slices or grated cheese.

Place in 350 degree oven and bake just until center is just set, approximately 40-45 min.   To check for doneness, gently shake the pie pan to see if the center seems barely firm. Slightly soft in the center is okay as the quiche will continue cooking after you remove it from the oven.  Remove and allow quiche to cool and continue to set up for 15 minutes.   Slice and enjoy!