I love making quiche from wild greens. When we harvest healthy wild greens from unsprayed areas, the plants are so nourishing to us and our loved ones. It’s another layer of getting the medicine to the people in a way that they will love to eat! Cooking for people is one of my favorite things to do. Most Thursday evenings mean 6 or more at the table – menfolk hungry from a hard day’s labor, and us women who did the cooking. My menfolk build houses all day and come home filthy and hungry! Thursday night is currently my favorite night of the week! I like to pair up the quiche with a formidable salad full of wild and garden greens, chopped veggies, chopped nuts, dried fruit such as cranberries or raisins, fresh chopped apples, chunks of cheese and a good home made salad dressing. The men always demand a good dessert….see the blog for recipes….and I love to listen to them groan with pleasure as they eat. For me, that’s all the thanks I need.
• 1 cup flour of choice.
• 1/3 cup plus 1 Tbsp. chilled Irish butter
• 2 – 3 Tbsp. cold water
Cut the butter into the flour until they are completely incorporated with each other. Add 2 Tbsp cold water and quickly stir around with your fingers until the mass holds together in a ball, adding the extra 1 Tbsp water if needed. Toss some flour on the counter, and press the ball onto the flour until it’s slightly flattened. Turn over and dust both the counter and crust with flour. Roll out and place in a glass pie pan. For easy transfer, fold the pie crust in half. Line the fold in the middle of the pie pan and unfold. more here Arrange the pie crust and pinch the edges to make them look cute.
Saute until tender in 2 Tbsp olive oil or Irish butter, and place on top of the pie crust:
• 1 cup chopped onions
• 2-3 minced garlic cloves
Sprinkle on as next layer:
• 4-6 broken pieces of cooked bacon. That’s right. Bacon! I suppose you could add andouille sausage or exclude meat all together, but that would be sad.
• 2 cups chopped fresh wild greens of choice. Think fresh nettles, dandelion greens, wild mustard greens, plantain (the herb, not the banana. Remove the strings), and/or minced chickweed.
Add next layer:
• 1 cup shredded cheese of choice. I like to use cheddar, mozzarella and freshly grated Parmesan, peacause I’m cheesy that way.
Mix together in a bowl and pour over quiche:
• 4 beaten eggs – I use the eggs from my chickens, so I know they’re organic and fresh. The yolks are a nice dark orange. You know they’re better than store bought!
• 1 cup milk – always raw organic in my house.
• 1/2 teaspoon nettle salt. I use Himalayan pink mineral salt for added nutrition. See blog for fresh herb salt recipe.
• 1/4 teaspoon white pepper
• 1/4 tsp. dry mustard
• 1 Tbsp. flour
Arrange on top of quiche: 1 thinly sliced tomato. Bake 45 minutes or until the middle is firm in a 375 degree oven. Serve to your favorite people. Watch them stare at you like you’re the best thing since sliced bread, which you are, you know.