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Technically I think this would be called a Frittata, not a Quiche, since there is no crust.
- 12 eggs
- 1/2 can coconut milk
- 1 medium to large onion, chopped
- 2-6 cloves garlic, chopped
- 1 pound greens, such as kale or spinach. Fresh or frozen.
- (optional) 1 pound spiced meat, such as hot italian sausage, chorizo, italian or breakfast ground pork, venison or beef. If starting with unseasoned ground meat, add in some dried herbs such as rosemary, thyme, oregano, basil, parsley, hot pepper flakes or cayenne powder, fennel seed, black pepper, etc.
- (optional) approx. 1 cup sweet peppers, chopped. Fresh or frozen.
- (optional) dried tomatoes, broken into quarter-sized pieces
- (optional) 1/2 – 2 cups grated or cubed cheese, such as parmesan, cheddar, or mozzarella.
- (optional) fresh herbs you need to use up, like basil, parsley, oregano, thyme, etc.
- salt and pepper
As of this writing, I have made this four times and had consistently great results with this method:
- Heat oven to 350.
- Grease a 9×9 pan with butter or coconut oil.
- Using butter or coconut oil, saute onions, garlic, (optional) sweet peppers and (optional) sausage or ground meat until onions are soft and meat is browned.
- (optional) add in chopped dehyrated/sun-dried tomatoes.
- Add about 1 pound of coarsely chopped greens like kale or spinach. If using frozen, either thaw and squeeze off extra water, or in a pinch just cook off the extra moisture in the pan. Only cook until bright green (or until enough moisture is gone) since they will be getting more cooking in the oven too.
- Crack 12 eggs into a bowl, EXCEPT! for 3-6 eggs first separate the whites into a different bowl.
- Add salt, pepper, and 1/2 can of coconut milk to the yolks & eggs, and beat with a fork or whisk until well scrambled.
- With the separated egg whites, beat or whisk until frothy and foamy. [This helps the quiche to be light and fluffy.]
- Pour the frothy egg whites into the yolky egg mixture, and gently stir together a bit.
- Pour the eggs into the 9×9 pan.
- Add the onions/meat/greens/etc.
- (optional) Add grated or cubed cheese like parmesan, cheddar, or mozzarella.
- (optional) Add any fresh herbs you are trying to use up.
- Gently stir or poke the added ingredients under the eggs, so they don’t burn while baking.
- Bake at 350 until knife inserted in center comes out clean. This takes 30-60 minutes?? Usually the quiche will be beautifully puffed up in the oven, but will collapse as it cools. This is normal, don’t worry. Also, if it is not quite done in the middle but the top is getting so browned you have to take it out, that’s OK. It will firm up a bit more as it sits in the pan on the counter to cool. Or, in a pinch, when you get to that piece in the middle that still has runny egg, just microwave to re-heat and finish off the cooking at the same time!
- Eat hot right away, or cold throughout the week as a quick grab-and-go healthy meal! This is a super satisfying meal in that it is nutritious, does not spike your blood sugar, and keeps you full for a long time. It is what I refer to as “long-burning fuel.”
What to do with all the bok choy we’ve been blessed with lately, from CSA member Lynn:
Unwrapped Spring Roll Salad
1 pack thin rice noodles – cook and save some of the water.
2 small bunches of Bok Choy thinly sliced including the greens.
1 bunch green onions thinly sliced including some of the green.
1 cup diced cucumber.
1 grated carrot.
handful of chopped mint
handful of chopped cilantro
Make a dressing using:
½ cup of the reserved water
½ cup chunky peanut butter
¼ cup Hoisin sauce (or less depending on your taste)
And for a little kick a dash of garlic chili sauce
If serving later, wait to add the dressing. I had some shrimp left over from the night before so I tossed these in with the salad. You could add just about any vegetable.
Here’s an article from the Simple, Good and Tasty website with tips (and links) on how to get through your CSA box and enjoy your CSA membership.
The Heavy Table also just ran an article on the same topic, and has some interesting suggestions in the comments — like green smoothies! Also in the comments is a link to the Cook Out of the Box blog from a Featherstone Farm CSA member.
- From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh, Seasonal Produce
- Tastes from Valley to Bluff: The Featherstone Farm Cookbook
Cook pasta, drain, then run the colander under cold water. (I used the veggie orzo pasta and LOVED it.)
Put it in a bowl and add:
–chopped green onions
–garlic (or garlic chives, coming soon in your box)
–radishes, chopped or sliced
–hakurei turnip roots, chopped or sliced
–raw hakurei turnip greens, finely chopped
–raw lamb’s quarters, finely chopped
–some sort of protein, maybe a can of tuna or garbanzo beans
–cheese, I used shredded parmesan and some leftover chevre
–dressing, I used olive oil, balsamic, and apple cider vinegar, but you could go the mayonnaise and/or mustard route too.
Stir it all up and enjoy!
(I didn’t put quantities on things because you should add more or less according to your own taste and how much you are trying to use up. This recipe is a great way to use up a lot of greens without really noticing them while you eat them. So if you are new to greens just chop them up fine and mix a whole bunch in with the pasta!)
From CSA member Adina:
Don’t know what to do with too many lamb’s quarters? Quiche! Adina quiche (because I used no recipe really). Sorry all my recipes are sort of loose improv, but this is how I cook, by using instinct, rather than measuring tools.
Saute (add in this order) onion, red pepper, lamb’s quarters, kale, artichoke hearts (I used canned), black olives.
Add pepper, and herbs – I used Italian herbs and fresh oregano (from Chris )
I added no salt because the feta I used (below) was plenty salty.
Blend about 1/3 pound feta (or more, use your taste buds) and 4 eggs.
Pour over mixture of veggies.
I baked at 375 until done – meaning, about 20 minutes, till no more loosy-goosy egg.
I used no crust, and we were quite happy with it. But you can use a crust if you feel like it.
Enjoy. And feel free to play around with the veggies. We LOVED it!
Ok, I admit it, even CSA farmers sometimes find themselves looking into a fridge of produce that needs to get used up fast! Here is a stand-by easy way to use up large quantities of veggies. (Like gigantic green onions, for example…)
–Chop** up a generous amount of what you want to use up (onions, greens, zucchini, etc).
–In a separate bowl, beat up a bunch of eggs with some milk/kefir/yogurt. I used 8 eggs for a 10-inch skillet. This is a flexible amount, but generally speaking too many is better than too few in this recipe.
–Use a cast-iron skillet (so you can finish it off in the oven).
–Saute butter, olive oil, garlic and whatever else you want. For example, yesterday I chopped up a lot of green onions and the whole bunch of kale from week #2 and threw it in.
–Add chopped fresh herbs near the end of sauteing. (I used up all the oregano and lemon thyme from week #1 with this one recipe.)
–Spread the sauteed stuff out evenly in the skillet, add a little more butter or oil, and then pour the eggs over the top.
–I generally turn down the heat a little, and then let the eggs cook on the stovetop for a while.
–Sprinkle some grated cheese over the top.
–Bake in a 350 degree oven until the eggs finish cooking through. (Yesterday I had my frittata on the stovetop for ~10 minutes and then in the oven for ~15-20 minutes.)
**I chopped the onions and kale up pretty small, because I made this for my grandma and I and I know she doesn’t care for kale. This is the only way I have seen her eat it. In fact, both times I’ve made this dish for her she has really liked it and asked for seconds!