Join us for our final recipe this month featuring rosemary as our special ingredient. This past Sunday night, we made a quiche using freshly harvested rosemary and kale from our garden, along with peppers, mushrooms, and onions, in addition to a side spinach salad with sour grass from our back yard, and red peppers. Making a quiche had always been an intimidating endeavor- its so delicious, how could it be easy to make? But much to our pleasant surprise (and because we used a prepared pie crust), the entire meal was pretty simple and ready in about an hour.
INGREDIENTS ALSO
1 store bought pie crust 1 small mixing bowl
4 eggs 1 baking sheet
1 c. heavy cream
1 baby portabella mushroom, diced
2-3 cloves of garlic
1/3 white onion, diced
1 red pepper, diced, save half for side salad
3-4 c. kale, roughly chopped
1 tbsp. rosemary, finely chopped
2 c. sharp cheddar cheese, grated
2 tbsp. olive oil
Salt and pepper to taste
Begin by preheating your oven to 375 degrees F. Heat olive oil in a large pan, and sauté garlic, onions, and mushrooms. Add chopped kale to wilt it, seasoning with salt and pepper.
In a small bowl, whisk eggs and add cream. Stir in chopped rosemary. In the pie crust, layer cooked veggies with cheese and 1/2 cup of raw red peppers. Slowly pour the egg mixture over the pie, allowing it to settle a moment.
Place pie on a baking sheet and bake for 35-40 minutes, or until egg is fully cooked and the top just begins to brown. Allow this to cool for 5-10 minutes.
While the quiche cooled, we prepared an easy side salad. We used the remaining 1/2 cup of the red pepper, some chopped sour grass found in our backyard (it's also growing all over Santa Cruz!), and some fresh spinach. We tossed these together with a bit of olive oil, balsamic vinegar, salt, and pepper to make a simple but tasty addition to our quiche.
Enjoy for breakfast, lunch, or dinner!
-Love Handling Food
Enjoy for breakfast, lunch, or dinner!
-Love Handling Food
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