The greens can be swapped out for whatever is in season, making this a year-round favorite side dish. You can use kale, spinach, bok choi, etc., and add meat if desired.
Ingredients
- 1 unbaked deep dish pie crust
- 1/2 bunch mustard greens
- 1/2 bunch Swiss chard
- 1 tablespoon butter
- 1 small shallot, diced
- 3-5 dashes Worcestershire sauce
- Pinch of red pepper flakes
- 3 large eggs
- 1-1/2 cups heavy cream
- Pinch black pepper
- 8 ounces Fontina cheese, shredded
Instructions
1. Preheat oven to 375°.
2. Remove stems from mustard greens and Swiss chard. Thoroughly wash leaves then roughly chop. Heat a sauté pan over medium heat and add butter. Melt, then add shallots, greens, pepper flakes and Worcestershire sauce. Sauté for 3-5 minutes. Set aside and let cool.
3. Combine eggs, heavy cream and black pepper in a large bowl and whisk until combined. Stir shredded cheese and cooled vegetables into egg mixture and pour into pie crust.
4. Place pie on cookie sheet in the middle of the oven. Bake for 45 minutes or until the top of the quiche is golden and firm. Let cool for a few minutes before slicing
