CSA Greens and Tomato Quiche

October 6, 2007

CSA Greens and Tomato Quiche

Anu Gupta, Tucson CSA

During the fall and winter CSA season when we gets lots of greens I usually make a quiche every week to use up any unusual greens or greens that look a little past their prime.

1 unbaked 9” pie shell. Or use recipe below.
1 T. olive oil
1 small or ½ large onion, chopped
2-3 cloves minced garlic
1 t. dry thyme or 1 T. fresh
1 bunch of any CSA green like beet tops, arugula, spinach, washed and coarsely chopped
10 cherry tomatoes sliced in half or 2 larger tomatoes, sliced about ½ inch thick
¾ cup grated cheddar cheese or crumbled goat cheese
1 ½ cups buttermilk
4 eggs
Salt and pepper to taste, I usually use about ¼ t. salt in the veggie mixture and ½ t. salt in the buttermilk mixture.

Preheat oven to 375 degrees.

Sauté onion and garlic in olive oil until onions are soft and translucent. Add thyme and chopped washed greens. Add a little salt. Sauté mixture until the greens have wilted and the mixture looks mostly dry.

Spread grated cheddar or crumbled goat cheese on the crust. Next layer on the greens mixture, then the sliced tomatoes in an attractive pattern.

Whisk the eggs, buttermilk, salt and pepper together and pour into quiche. Sprinkle with a dash of paprika if desired. Bake at 375 until set. This takes 40 minutes in my convection toaster oven and 1 hour in my regular oven. Let sit for 15 minutes before slicing.

Whole Wheat or Spelt crust.

I usually make several crusts at once, and freeze them between two sheets of wax paper. After rolling them out, you can fold the wax paper and crust into quarters to freeze. Then whenever I want to make a quiche or other pie I just pull a crust from the freezer. It usually defrosts by the time I put the rest of my quiche ingredients together. Note the dough is left out overnight to improve flavor and nutrition. Adapted from Nourishing Traditions by Sally Fallon. Makes 2 crusts.

2 cups whole wheat or spelt flour
10 T. soft butter
½ t. salt
Enough yogurt or buttermilk to make a soft dough.
Unbleached white flour for rolling out

Combine ingredients in a large bowl with clean hands until well blended and a soft dough forms. Leave the covered dough at room temperature until the next day. This produces a yummy slightly sour flavor. Divide the dough in 2, and roll out onto a floured surface or between two floured sheets of waxed paper. Use just enough flour to prevent sticking. Gently fold crust in ½ then into quarters, place in greased 9” pie pan, unfold and crimp edges.

One Response to “CSA Greens and Tomato Quiche”

  1. Lorraine Says:

    This crust is delicious and is a great use for flour ground from CSA wheatberries. My holiday houseguests really liked Ana’s recipe! Thanks!

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