Saturday, April 30, 2011

Dark Greens, Sweet Onion, & Ripe Tomatoe Quiche

I love quiches - this is a new one I made up after going to the farmer's market

A pack of 2 9" pie crusts from the freezer section or enough dough to cover a 10" quiche pan.
4 eggs
3/4 c sour cream
1 cup milk
salt and pepper

1 big bunch of spinach leaves, or 2 small bunches - you can add any other tender green to this - beet greens, chard, whatever. It all sautees down and tastes fine. Trim and wash them, and chop into large chunks to make wilting them easier.

1 very large or 2 medium vidallia or any other sweet onion, sliced and diced a little

3 very ripe tomatoes, sliced, enough to make one layer in a 10" quiche pan.
2 cloves of garlic

Olive oil for sauteeing
2 T grated nutmeg
1 1/2 - 2 T dijon mustard
1/3 c breadcrumbs - any kind
1/2 - 3/4 c grated romano or parmesan cheese

Heat oven to 325 degrees. Press the crusts into a 10" quiche pan - you'll have to tear and push them around but it works!

Slice tomatoes and dice garlic and gently mix the two - let them sit while you work on the rest.

Heat the olive oil in a large pot over medium high and add the greens. Stir until they are all wilted and set them aside.

Put some more oil in the pot and add the onions and the nutmeg. Stir the onions and cook till they are tender. Set aside.

By now the oven should be hot - put the quiche dish with crust in there for just five minutes to get it started. Take it out and turn the oven up to 400 degrees.

Brush the dijon over the bottom of the crust - add more or less depending on how much you like it. Sprinkle the bread crumbs on the dijon. Next sprinkle cheese generously over the bottom of the crust as well. Add more if you like more!

Now layer - onions first, followed by wilted greens, followed by sliced tomatoes arranged nicely on top w/the garlic.

Mix eggs well then mix in sour cream and milk. Add salt and pepper to this - I use 1 1/2t salt and a generous sprinkling of pepper. Pour over veggies into quiche pan.

Cook at 400 degrees for 40-45 minutes till eggs are set. Take out and let sit till cool or just warm, at least 10 minutes if you are eating it right away. THis is actually even better the second day reheated beacause the flavors blend.

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