This is a little more complicated than the typical Morning Song Farm recipe, but worth the effort.
A quiche is just a pie made with vegetables, eggs and cheese. The recipe following uses a Trader Joe’s pie shell (they come two to a box so the recipe here makes two pies: one to eat and one to freeze.)
Put the frozen package of pie shells in the micro for 1 minute unless they’re already thawed. Slap down on pie pans and cut edges away.
You now have two empty pies.
- 3 cups swiss chard cut up
- 4 green onions (tender green goes directly in bowl, bottom white part is sauted with the mushrooms)
- 1 Tablespoon flour
- 3 pieces of cooked bacon
- 3 gloves of California garlic
- Handful of mushrooms
- 5 eggs
- 2 cups milk
- ½ cup walnuts
- Salt, pepper, dash of Tabasco
- Olive oil
Combine chard, green part of onions (sliced fairly thinly), crumbled bacon, 5 eggs, 2 cups milk, ½ cup walnuts. Set aside
Throw mushrooms, white part of onions (diced), and 3 crushed garlic cloves in a sauté pan with olive oil and sauté.
Dump everything together and pour half into each pie shell. Cook at 350 until done, about 40 minutes in my oven.
If you want to bother, you can put a thin edge of foil around the outer edge of the pie so the edge doesn’t get overcooked and dark brown.
Put the other pie, partially cooked, in the freezer. If you freeze without partially cooking, the raw eggs get funky. Thaw, finish baking and serve.
— Farmer Donna