Tag Archives: quiche

Beet Greens and Chèvre Quiche

5 Mar

There is often discussion of people possessing “Yankee thrift,” but never do you really hear of people being blessed with (or should I say “saddled with”) West Coast thrift.  I make the distinction here between being blessed and being somewhat cursed, because, not being a Yankee, I possess whatever the West Coast version of nearly unreasonable thrift might be, and sometimes it seems like my propensity for using every part of the buffalo can reveal some fraying at the edges of my reasoning.

Right now our freezer is packed with a bag filled with the green ends of leeks that I plan on turning into vegetable stock.  Also in the freezer is a small container filled with approximately ¼ cup of mushroom broth, because after I used what broth came before that last ¼ cup, it seemed flat-out wrong to waste what was left over.  I have been known to hoard separated egg whites after making ice cream that calls for half a dozen yolks, and then go on a baking spree just to use up those egg whites, and then resort to getting rid of what I have just baked because there is no way possible that the three of us can pack away that many of whatever it was I decided to make in order to “not waste” the egg whites.  Do you see where this is going?  When you save things in order to make things in order to not waste things, but then you have no used for those things, are you not then merely wasting your own time and money in an effort to not waste another product of your time and money?

It’s a slippery slope. However, it can also be a delicious and inventive slope, and that’s where this quiche comes in.  Using a bit of leftover this and that from this and THAT (link), we were rewarded with a lovely—and highly adaptable—dinner.  As noted, I used sautéed beet greens that remained from a previous day’s salad, but any greens you have lying around (spinach, chard, kale) will serve this quiche well.  Chevre adds a wonderfully rich tanginess to the body of the quiche, but, if you don’t have it, a bit of Parmesan, Pecorino Romano or Gruyere would also provide a nice, though very different, flavor profile.  The idea here is to use whatever you have staring at you from the fridge, and it’s almost guaranteed that you’ll love the result.

Beet Greens and Chevre Quiche

1 9-inch pie crust (my absolute favorite recipe for flaky pie and tart dough can be found here–the recipes makes enough dough for two single crust pies or tarts, but the unused dough can be wrapped tightly in plastic wrap and kept in the freezer for two to three weeks)

1 tablespoon olive oil

2 cups lightly packed coarsely chopped beet greens (or other green of your choice), tough stems removed

1 large garlic clove, minced

3 large eggs

1 cup milk

4 ounces crumbled chevre

salt and pepper

Preheat oven to 375 degrees Fahrenheit.

Roll out crust and shape into a 9-inch pie pan.  Line the crust with foil and fill with pie weights (or dried beans or pennies).  Bake crust for 15-20 minutes, until the edges appear dry and the bottom of the crust is sizzling.  Remove crust from oven, remove foil and pie weights, then set aside.

In a medium skillet, heat olive oil over medium heat.  Add chopped greens and sauté until wilted and reduced in size, about 3 minutes.  Add garlic and stir to combine.  Saute, stirring occasionally to keep the garlic from browning, until most of the moisture has been cooked from the greens, about 5 minutes.  Add salt and pepper to taste.  Remove greens from heat and set aside to cool slightly.  You should have roughly 1 cup of cooked greens.

In a large bowl, combine eggs, milk, and chevre.  Whisk to combine.  Add cooled sautéed greens and whisk to combine.  Add salt and pepper to taste.

Pour the egg mixture into the parbaked crust.  Return to oven and bake for 35-40 minutes, until the quiche is puffed on top and the middle is set.  If the edges of the crust begin to brown too rapidly during baking, wrap the edges of the crust with a protective layer of aluminum foil.

Allow to cool for at least 10 minutes before serving.

Apple and Cheese Quiche

10 Oct

My son came up with the idea for this quiche.  No, really.  He came to it completely on his own, with no prodding whatsoever from his food-centric mother.  This may not sound all that impressive to a lot of people, but considering the fact that most dishes invented by children tend to be either a) deliberately revolting (mud pie with worm sauce, or the ubiquitous poo sandwich), or b) something Willy Wonka would have for breakfast (chocolate chip chocolate cake pancakes with chocolate sauce and chocolate whipped cream), I think my son’s rather creative, yet entirely edible, recipe idea is fairly admirable.  Cheese and apples are a classic pairing, and when combined in the custardy filling of a quiche, they’re the perfect savory end to a chilly fall day.

I once read that kids are 65% more likely to eat food that they have helped make.  Though I find most statistics or factoids about children and their habits to be largely misleading (because if there is one thing you never, ever want to do, it’s read up on how old “most” other children are when they master toilet usage or stop lisping the sound of the letter s), my experiences with cooking with the help of children has proven this statistic to be almost universally true.

Kids like to help.  They may not be very good at it (I am being honest here, so try not to gasp too loudly when I say that, look, kids are messy and uncoordinated, so when you cook with them, things are not going to look like they emerged from a professional cooking show), but allowing them to take part in an adult’s everyday activities gives them the confidence to tackle their own activities with a bit more focus and interest.  Even though my kid tends to drop most items I hand him in the kitchen, splash the contents of a bowl against the wall whenever he attempts to handle a whisk, and grow incredibly tired of my repeated reminders to keep his hands away from the burners on the stove, he’s also comfortable in the kitchen and eager to assist.

I am generally loathe to dole out advice regarding the raising of a child (because there are more types of kids than there are varieties of apples and types of cheeses, and what works for a Brie will most likely not apply to a Manchego, if that makes any sense at all) but I will say that leaving a door open for your kid to explore his food, where it comes from, and how it gets made is an invaluable step towards developing a healthy and realistic relationship with food.

This is not to say that we walk around all day harvesting kale and churning our own butter.  We do, however, have a kid who will approach food with creativity, and who will (as this point, at least) agree to take at least one bite of whatever new item shows up on his dinner plate.  Sometimes he never gets past that first bite (sorry, green beans), but other times, as in the case of this quiche, he eats the entirety of his portion, then asks for more.

Apple and Cheese Quiche

1 parbaked single tart or savory pie crust (the recipe for my favorite savory tart and pie dough can be found here, and you can find further information in that same post about parbaking the crust)

3 large eggs

1 cup milk

1 cup shredded sharp cheddar cheese

½ cup shredded or grated Parmesan cheese

1 medium apple (a somewhat firm variety works best here, but I’d stay away from a super tart variety like a Granny Smith), chopped into ¼ inch chunks, about 1 generous cup

pinch cinnamon

pinch nutmeg

salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together eggs and milk until thoroughly combined.  Add in cheeses, apple, and spices, and stir to combine.  Pour filling into a parbaked pie crust set on top of a baking sheet.

Bake quiche on the center rack of the oven for 35-45 minutes, until the center has set and the top of the quiche is puffed up and golden brown.

Allow to cool for 5-10 minutes before serving.

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