Mindful Plate

Posted by Lisa

Yukina and Mushroom Quiche

Quiche is a very versatile dish, because you can throw a variety of vegetables, cheeses or meats into it and it will generally come out great.  I frequently make quiche when I have greens to use.  I’ve tried all kinds of greens in quiche with success:  spinach, kale, chard, broccoli rapini, turnip rapini and most recently yukina.  Yukina is a Japanese green that we received in our CSA share last week.  Cooked, it had a very mild taste.  In this version of quiche, I used a diced onion,  chopped yakina, sliced, mushrooms and raw cheddar and  feta cheeses.  I was also short on time the night I made it, so I made a crustless quiche, though I prefer one with a crust.  The recipe below is for one 9-inch quiche, but I always make two and we have the second for breakfast or lunch the next day.

Onion, yukina, mushrooms

Lisa’s Basic Quiche

• Pie dough for one 9-inch crust
• 2 cups of cooked vegetables, leaving them crisp tender (onions, leeks, asparagus, any type of greens, chopped broccoli, mushrooms, or any combination of these)
• 1/2 cup of chopped ham, crumbled bacon, prosciutto or sausage (all of these should be pre-cooked), optional
• 1 to 1 1/2 cups of grated cheese (I generally use cheddar)
• 1/2 cup ricotta, crumbled feta, cottage or goat cheese
• 5 eggs
• 1/2 cup cream
• 1/2 cup whole milk
• 1/4 teaspoon sea salt
• 1 teaspoon dried or 3 teaspoons fresh dill

Preheat oven to 400 degrees.  Place dough in pie pan.  Sprinkled grated cheese on dough and then vegetables and meat on top of the cheese.  In a large bowl mix soft cheese, eggs, cream, milk, sea salt and dill.  Whisk until well combined.  Pour into pie pan.  Bake for about 45 minutes or until the top is golden and the center is no longer jiggly.  Cool 5-10 minutes before serving.