Recipe developed and contributed by Maureen Gualtieri
Quiche is so versatile. Last time we did one, it was full of fall flavours and richness; today it’s all about fresh summer greens and herbs from the farmers market—or your very own garden! Also, a seasonal innovation: Using a frozen pie crust, because there is a time and a place for crafting my own from scratch, and it’s not when it’s 30 gee-dee degrees in my kitchen. (If your AC is more powerful than ours, pick your own favourite crust recipe and go to town!) DFC’s new Maple Chili mustard brings sweetness and a subtle heat that balances the sharp salty feta and savoury sundried tomatoes. Whip up a couple of these at the same time to minimize the use of your oven—seal them up tightly and keep in the fridge for five days, or in the freezer for up to three months. (Which will get you through to fall quiche season!)
Summer Greens Quiche
(Yield: 1x 9 inch quiche, 4 – 6 servings)
1x 9 inch frozen premade pie crust, or half of your favourite from-scratch recipe
1/2 bunch (approx 200g, or sixish large leaves) greens, like chard or kale
drizzle of olive oil, to sauté the greens
4 large eggs
3/4 c (235ml) half and half cream
1 c (95g) crumbled feta cheese
1/4 c (30g) sliced sundried tomatoes
2 sprigs fresh basil (or to taste), minced
1 tsp freshly cracked black pepper
2 tbsp (30ml) DFC’s Maple Chili mustard
Set the rack of your oven to the middle and preheat to 350 degrees F. Thaw your frozen pie crust and prick the bottom all over with a fork. Blind bake for 10 – 12 minutes. Remove it from the oven and allow to cool while you work on the filling.
Wash and break down your greens: If using chard, cut the stems quite thin, and the leaves themselves chunkier; for kale, remove the stems entirely, then roll the leaves up and slice into a chiffonade. Heat a sauté pan on medium-high, then float a bit of olive oil on it; once shimmering, throw in the greens and toss continuously so the water in them cooks off. When they will wilt no further (after about 5 min), take the pan off the heat and let them cool.
In a large bowl, exuberantly whisk together your eggs, half and half, pepper, and DFC’s Maple Chili mustard. Fold in the feta, sundried tomatoes, basil, and cooked greens. Pour the filling into your par-baked crust. Gently slide the quiche into the oven, and bake for 40 to 45 minutes, or until the edges of the filling are puffy and the centre is just set. (Keep an eye on your crust colour after 30ish minutes. If it starts getting too dark, pop on a pie crust shield or strip of tinfoil for the last bit.)
Once done, remove from the oven and allow to cool for at least 15 minutes before serving. This quiche is equally tasty warm or cold from the fridge, with a side salad or on its own!
