Today marks week 2 of my CSA. I’ve been slowly using all of the veggies from last week’s booty but last night when looking the fridge I realized that I hadn’t really utilized any of the greens. They were sort just hanging out, wilting, and looking for a recipe to be part of. I had beet greens and spinach. Sauté? No that’s boring, soup, ughh its too hot, Quiche, yes perfect. Also had some left over strawberries that I threw in the freezer for smoothies or margaritas.
Beet Green, Spinach, and Baby Beet Quiche4-6 eggs, depends on size of your pie plate
3 cups greens, your choice
1 clove garlic minced
1 tbsp oregano
1 tsp fresh thyme
¼ cup Pecorino Romano cheese
½ tsp salt
½ tsp pepper
1 small beet, sliced
preheat oven to 450oF. Place pie crust in desired pie plate, poke wholes into the bottom and bake for about 5 minutes until very light brown.
Heat a sauce pan on medium heat, add oil. Add garlic and sauté until brown. Add greens and herbs and sauté until wilted, add salt and pepper and set aside to cool. In a large bowl beat eggs and cheese, add cooled greens. Still until well combined, pour into piecrust. Bake at 450oF for 10 minutes.
Even made homemade crust!
Beet Green, Spinach and Baby Beet Quiche
This week’s share included Savoy cabbage, broccoli, beets and their greens, romaine lettuce, curly endive, dill, oregano, baby salad greens, strawberries, and garlic scape.