This week my favorite dish from this week’s distribution of greens from the International Rescue Committee’s Gila Farm Project.
- For details, visit http://socialeconomyaz.org/gila-river-coop
- In this case, it made enough to be cut into eight servings.
- Use commercial pie crust or MAKE YOUR OWN
- You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.
- 3 Mustard Green leaves
- 12 Kale Leaves
- 6 large eggs
- 1/4 CU milk
- 2 tsp sugar
- 1 TBL olive oil
- 1 TBL All Purpose flour
- 1/2 onion chopped small
- 3 cloves garlic chopped small
- 1/2 CU shredded cheddar cheese
- salt and pepper to taste
STEP BY STEP
- Wash three mustard green leaves and about a dozen kale leaves
- Remove stems and steam leaves until soft
- Chop into small pieces and S-Q-U-E-E-Z-E the water from them
- Chop squeezed pieces again to make sure they are really small
- Add above ingredients to the minced greens
- Grandma likes a vegetable quiche, but I like my meat, so I put chopped up pieces of salami for my half of the quiche, and marked my half with small strips of salami ( see photo )
- Bake at 350 degrees for about 30 minutes.
- Test for doneness by sticking a knife or toothpick into the center of the quiche.
- It should be “clean” when you remove it… that is, no liquid stuck to it.
If there is debris stuck to the toothpick, let it cook another 8-10 minutes
- Let it sit for about five minutes before you try to cut it into wedges so that the pieces have a chance to set.
This recipe was published in Grandpa’s Corner – International Rescue Committee Gila Farm Initiative newsletter: Volume 1, Issue 6