I picked up Swiss chard and ramps this past weekend at the farmers market. I knew I wanted to use them in this week's quiche, but wasn't sure what else I wanted to include. I went to the local bulk foods store, Beyond Measure, to get some almond flour and I noticed they had sun-dried tomatoes. It's been a long time since I've had those, so I bought a small container. I also had some thick-cut bacon and the remaining feta cheese from last week's quiche. So, this week's quiche is a summer vegetable quiche with bacon. I love to use young spinach or chard because you can put it into the quiche fresh and it cooks perfectly. Saves a lot of time and tends to taste a lot fresher.
Chard & Ramp Quiche with Sun-dried Tomatoes
- 1 small bunch young Swiss Chard*, chopped
- 1 small bunch ramp leaves*, chopped
- 8 sun-dried tomatoes**, chopped
- 6 slices thick-sliced bacon, chopped
- 2 oz feta cheese crumbled
- 4 oz sharp cheddar cheese, shredded
- 6 farm fresh eggs+
- 1 1/2 cups 1/2% milk
- salt, pepper, garlic powder, Italian seasoning; to taste
Wash the greens and chop into bite-sized pieces. Roughly chop the sun-dried tomatoes. Cook the bacon in the microwave, 3 slices at a time, between double layers of paper towels for 3 minutes. Allow to cool and then chop into bite-sized pieces. Mix all of these ingredients and place in a prepared baking pan. Sprinkle with cheeses. In a medium bowl, beat the eggs until smooth. Add seasonings and milk and beat until well mixed. Carefully pour over fillings. Bake in a 350F oven for 45 minutes or until a knife, inserted into the center, comes out clean. Allow to rest for 5 minutes before serving.
*Farmers market ingrdients
**From Beyond Measure bulk foods store
+CSA ingredients
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