Mustard Green and Gruyere Quiche
We ended up with more mustard greens in our CSA basket and they paired so well with eggs last time (Scrambled Eggs and Mustard Greens on Toast) that I thought quiche would be the way to go. I like to add strong mustard and dill to all of my quiches, I think that both help to enhance the flavor and add to the other ingredients. Aside from needing to saute some of the ingredients on the stove top this was simple to put together and tasted good. I wish I had cut the mustard greens a little smaller so that it was easier to eat the finished product, but overall this was a good quiche that made for a fine dinner and breakfast the next day.
Adapted from Dishing Up the Dirt.
-1 refrigerated pie crust
-1 large shallot, minced
-3 cloves of garlic, minced
-1 bunch of mustard greens, roughly chopped (about 1 cup)
-1/2 cup dry white wine
-1/2 cup 1% milk
-6 large eggs
-1/2 cup grated Gruyere cheese
-1 tablespoon stone ground mustard
-2-3 tablespoons fresh dill
-1 teaspoon salt
-pinch of black pepper
Roll the prepared pie crust out into a 9 inch pie pie and preheat your oven to 400 degrees. In a medium skillet, prepped with either cooking spray or oil, saute the onions and garlic until fragrant. Add the mustard greens and saute for 3-4 minutes or until the greens are bright green in color. Pour in the white wine and continue to cook until the liquid is cooked into the greens/evaporated.
In a large bowl whisk together the milk, eggs, gruyere cheese, mustard, dill, salt, and pepper. Add the mustard greens to the egg mixture and stir to combine.
Pour the liquid into the prepared pie crust and then bake for 30 minutes or until the center of the quiche is set.