Another LPO vegetable recovery recipe. I confess, the potatoes used for the crust were actually starting to sprout little green shooters! I still can't believe I actually used them. I guess what doesn't kill ya....
While very good, this recipe was a little more time consuming than I would be willing to commit to on a Saturday morning. I ended up making it on Friday and just reheating slices the next morning. A few things to watch out for are burning the top of your crust (like me!). If I could do things over, I would probably wrap the crust in tin foil once it started to brown. Also, make sure you taste as you are seasoning. There a lot of bland ingredients going into this pie and you definitely don't want a bland finish.
POTATO CRUST:
1/2 cup grated onion
1 teaspoon salt
1/4 cup flour
4 or 5 potatoes, peeled
FILLING:
2 tablespoons olive oil
1 bunch of swiss chard
1 package sliced mushrooms
salt and pepper to taste
1 cup grated grated cheddar cheese
5 large eggs
1/2 cup milk
1/4 teaspoon Worcestershire sauce
DIRECTIONS:
Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl. Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid. When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour. Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine. Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape. After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.
Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl. Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid. When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour. Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine. Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape. After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.
While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the chopped swiss chard and mushrooms and cook until the chard is wilted, and the mushrooms give up their liquid and it cooks away (you don't want the vegetables to be juicy). Season with salt and pepper to taste. Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top. Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.
1 comment:
Hi Sarah- I'm going to attempt to make a quiche and every recipe I find is so different as far as how many eggs and how much milk. Some call for like 2 cups of either milk or half and half?!?! I noticed that this recipe calls for five eggs to a half cup of milk- how did the eggs turn out? Were they pretty dry (this is what I prefer)? Thanks a bunch!
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