Friday, February 17, 2012

Greens and Things- Quiche

I made two quiche dishes using greens from my Scott Arbor organic vegetable delivery program a couple weeks ago. 

Greens & Cheese Pie

This is my version of Rachael Ray’s Swiss Chard ParmesanPie.  It’s like a crustless quiche, and very rich because of the egg yolks.  (Subsequently I have made this pie with 5 whole eggs.)  I used four different greens from my week 1 & 2 organic vegetable deliveries.  There was rainbow chard, kale, spinach, and a couple leaves of a green I did not recognize. 


2 lbs leafy greens
2 cloves garlic
8 large egg yolks (or 5 whole eggs)
1 cup whipping cream
½ cup feta cheese
½ cup parmesan cheese

1.  Remove stems and large ribs from greens.  Wash thoroughly and tear each leaf into a couple pieces. 
2.  Blanch greens in boiling water in batches, about 2 minutes.  Dip out, draining off water. 
3.  Drain off any excess water from greens, and place in food processor with minced garlic.  Pulse to chop. 
4.  Separate egg yolks and place into a medium bowl.  Beat yolks.  Add whipping cream or heavy cream. 
5.  Add cheese and greens.  Mix well to combine. 
6.  Bake 50 minutes at 350°. 

Scallion Quiche

The scallions in the vegetable delivery have been plentiful every week.  I decided to throw some in a quiche.  I used the 8 egg whites from the pie above, and used another 3-4 whole eggs.  This was way too much for my pie crust, so I made scrambled eggs with the leftovers for a breakfast taco the next day.  I have estimated 5 whole eggs for the recipe below. 


4 scallions with greens
1 cup sliced leeks
12 stalks asparagus
5 eggs
½ cup whipping cream
½ cup feta cheese
½ cup gruyere cheese
1 deep dish pie crust

1.  Thoroughly wash and slice scallions.  Use as much of the greens as are tender. 
2.  Thoroughly wash and slice leeks, white parts and a little of the greens.  You’ll probably only need one bulb. 
3.  Cut asparagus into one-inch pieces. 
4.  In a bowl, beat eggs and add whipping cream.  Stir in cheese (any favorite cheese will work). 
5.  Add vegetables. 
6.  Pour into deep dish pie crust.  I used a gluten free crust from Whole Foods. 
7.  Bake at 350° for one hour. 

Monday, February 6, 2012

Okra, Tomatoes, & Potatoes

The end of the summer yielded lots of okra from my ScottArbor organic vegetable delivery program last year.  I cut some up and put it in the freezer and used it later for making vegetable soup. 

I also used organic okra for this new favorite meal.  It is reminiscent of the classic tomatoes and okra that we often had when I was growing up.  Fire roasted tomatoes really elevated this dish.  And for me, adding potato wedges, and serving the final product over rice made it a satisfying meal, rather than just a vegetable side dish. 


1 large can diced organic fire roasted tomatoes

2 cups water

2-3 cups okra cut into ½” rounds, stem ends disgarded

2 medium potatoes, cut lengthwise into wedges

Lawry’s seasoned salt

Lawry’s garlic with parsley

Cooked rice


1.  Empty fire roasted tomatoes into a Dutch oven pot.  Add water and heat over medium to a low boil. 

2.  Season with Lawry’s seasoned salt and garlic powder. 

3.  Add washed and sliced okra.  Cover and simmer 15-20 minutes. 

4.  In a saucepan, boil potatoes until done.  Drain and add to okra. 

5.  Simmer another 10 minutes. 

6.  Serve over rice.