For the past couple of months, my weekly vegetable allotment has included big bags of salad greens, oftentimes the scratchy and flavorful kind such as frilly mustard leaves or peppery mizuna or a mix of both.
We love to eat those dressed in a classic vinaigrette or a cooked shallot vinaigrette. But there’s only so much salad even I can eat before green tendrils start growing out of my ears — and only so many days these greens can spend in the crisper before they lose their pert. So I devised this quiche recipe to use up a bunch of them, with some walnuts thrown in for extra crunch and flavor.
There’s only so much salad even I can eat before baby green tendrils start growing out of my ears, so I devised this recipe to use up my greens.
I make this quiche of greens with my trusty and beloved olive oil tart crust: I drape it over and into a deep tart ring to produce a petite but thick quiche, which I find attractive. Such tart rings are available from professional cooking and baking supplies stores — I believe I got mine from E. Dehillerin — but if you don’t have that on hand, a regular pie or quiche pan will work just fine.
So far I’ve kept this quiche vegetarian, but the addition of crumbled bacon, no-additives lardons sautéed until crisp, or torn strips of leftover roast chicken wouldn’t hurt one bit.
As a bonus, this recipe will leave you with scraps of olive oil tart pastry, which I recommend you upcycle into cornmeal crackers. Spread out thinly using cornmeal instead of flour to prevent sticking, cut into diamonds with a pizza wheel (a tip from Estérelle) or scalloped dough cutter (I use my grandmother’s, with a wheel made of bone), sprinkle with salt, and bake until lightly browned.
Join the conversation!
Do you ever find yourself with a glut of greens, and if so, how do you deal with it when you tire of salads?