Tag Archives: chard

Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

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Potato, chard, and sorrel soup

30 Nov

Ingredients

  • 1 tbsp butter
  • 1 onion, chopped
  • 3 red potatoes, peeled and thinly sliced
  • 1 bunch swiss chard, stems removed, about 10 cups leaves
  • 2 cups sorrel leaves
  • salt and freshly ground black pepper
  • 1/3 cup creme fraiche or cooking cream
  • bread, for dipping

Directions

1. Heat the butter in a medium pot over medium-high heat. Add the onion and potatoes and cook, stirring occasionally, until just starting to brown, about 8 minutes.

2. Add 1/2 cup water and scrape the bottom of the pot to release the juices and any stuck bits. Add in the swiss chard and sorrel as well as 1 1/2 tsp salt. As soon as they wilt down, add 4 cups water. Bring to a boil, then simmer, partially covered for 12 to 15 minutes.

3. Using an immersion blender, puree the soup. Taste for salt and season with pepper. Ladle the soup into serving bowls. Mix the creme fraiche with a tiny bit of water and then stir a tbsp or two into each bowl. Serve with bread for dipping.