For the past two months, my weekly portion of vegetables has included big bags of salad, often the rugged, flavorful kind like crisp mustard leaves or peppery mizuna or a mix of both.
We love eating them dressed with a classic vinaigrette or a cooked shallot vinaigrette. But there’s only so much salad I can eat before green tendrils start growing out of my ears – and only so many days these vegetables can be stored in the refrigerator before losing their appeal. So I created this green quiche recipe with walnuts to use up some, with a few walnuts added for extra crunch and flavor.
There’s only so much salad I can eat before little green tendrils start growing from my ears, so I came up with this green quiche recipe to use up my veggies.
I make this green quiche with my trusty and beloved olive oil tart: I drape it over the top and into a deep tart ring to produce a small but dense quiche, which I find attractive. These tart rings are available at professional kitchen and baking supply stores – I think I got mine from E. Dehillerin – but if you don’t have one on hand, a regular tart or quiche pan will work just fine.
So far I’ve kept this quiche vegetarian, but adding crumbled baconadditive-free lard sautéed until crispy, or torn strips of leftover roast chicken wouldn’t hurt at all.
As a bonus, this green quiche recipe will blow your mind scraps of shortcrust pastry with olive oilwhich I recommend you turn into these seaweed and seed crackers.
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Do you ever find yourself with a excess of vegetablesand if so, how do you deal with the problem when you’re tired of salads?
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Vegetable and Nut Quiche Recipe
ingredients
- the raw dough for my easy olive oil tart, or the tart dough of your choice
- 250 grams fresh green leafy vegetables, such as mustard leaves, mizuna, dandelion leaves, spinach, or kale (hard spines are removed as needed); a little sorrel mixed in is lovely
- 125 grams (1 1/4 cups) half of walnuttoasted
- 3 large egg
- 180 ml (3/4 cup) milk
- 60 ml (1/4 cup) cream
Instructions
- Line the bottom of a 25cm (10 inch) quiche tin with baking paper and grease the sides. Alternatively, use an ungreased, bottomless tart ring (mine is 20cm (7 3/4″) in diameter and 4.5cm (1 3/4″) high – placed on foil of baking paper or a silicone baking tray.
- Roll out the dough on a lightly floured surface, transfer it to the pan and carefully roll it out along the sides.
- Cut off the excess dough with a rolling pin and place it in the fridge to rest for 30 minutes. (Use leftover dough prepare the crackers.)
- Chop the vegetables into small pieces.
- Coarsely chop the walnuts.
- Preheat the oven to 180°C (360°F). Prick the bottom of the shortcrust pastry with a fork and bake for 10 minutes.
- Meanwhile, in a medium bowl, combine the vegetables, eggs, milk and cream. Stir vigorously to reduce the volume of the vegetables. Stir in the walnuts.
- Pour into pre-baked crust.
- Lower the oven temperature to 160°C (320°F) and bake for a further 35-40 minutes, until the filling is set.
- Leave to rest for 10 minutes before turning out and serving, with a lightly dressed green salad.
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https://cnz.to/recipes/vegetables-grains/greens-and-walnut-quiche-recipe/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
