Greens and Walnut Quiche Recipe

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?

Greens and Walnut Quiche

Greens and Walnut Quiche Recipe

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Serves 4 to 6.

Greens and Walnut Quiche Recipe

Ingredients

  • the uncooked dough for my easy olive oil tart crust, or the tart dough of your choice
  • 250 grams fresh leafy greens, such as mustard leaves, mizuna, dandelion leaves, spinach, or kale (tough spines removed as needed); a little sorrel mixed in is lovely
  • 125 grams (1 1/4 cups) walnut halves, toasted
  • 3 large eggs
  • 180 ml (3/4 cup) milk
  • 60 ml (1/4 cup) cream

Instructions

  1. Line the bottom of a 25-cm (10-inch) quiche pan with parchment paper and grease the sides. Alternatively, use an ungreased, bottomless tart ring -- mine is 20 cm (7 3/4") in diameter and 4.5 cm (1 3/4") in height -- placed on a sheet of parchment paper or silicon baking mat.
  2. Roll out the dough on a lightly floured surface, transfer to the pan, and drape it carefully along the sides.
  3. Olive oil tart dough
  4. Trim off the excess dough with a roll of the rolling pin and place in the fridge to rest for 30 minutes. (Use leftover dough to make crackers.)
  5. Olive oil tart dough
  6. Chop the greens into bite-size pieces.
  7. Greens
  8. Chop the walnuts roughly.
  9. Walnuts
  10. Preheat the oven to 180°C (360°F). Prick the bottom of the pastry with a fork and insert in the oven to bake for 10 minutes.
  11. In the meantime, in a medium mixing bowl, combine the greens, eggs, milk, and cream. Stir vigorously to bruise the greens into a reduced volume. Fold in the walnuts.
  12. Filling
  13. Pour into the parbaked crust.
  14. Quiche pre-baking
  15. Lower the oven temperature to 160°C (320°F) and bake for another 35 to 40 minutes, until the filling is set.
  16. Quich post-baking
  17. Let rest for 10 minutes before unmolding and serving, with a lightly dressed green salad.
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  • Janet

    “Lose their pert”? That’s cute, and I might steal it. But we would be more likely to say something like “lose their crispness.” The quiche looks lovely. Fresh greens are also delicious sprinkled over a pizza or flatbread just after it comes out of the oven.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I agree about the pizza! I actually like to put them in for the final minute of baking so they wilt nicely.

  • tigerlille

    Yummy!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Let me know if you get a chance to try it!

  • http://www.bigflavorstinykitchen.com/ BigFlavorsFromATinyKitchen

    What a wonderful way to use greens! My husband loves quiche, and this one looks like a real winner :)

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I hope you enjoy it, do report back if you try it!

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        That was quick! I’m delighted it inspired you. Will you let us know how you liked the results?

  • knitplaywithfire

    I am making this right now actually. I am using a spinach, arugula, and radicchio blend since that is what I could find at the market. And using up some left over Easter ham in it. I can’t wait until I can get to the farmer’s market and get a better mix of locally grown greens to make this again. And I made the crackers using the left over crust. Yummy!

  • Nancy Wederstrandt

    I take greens and chop them roughly, sauté them with olive oil and add shredded hash brown potatoes (either fresh or the frozen kind) and sauté them until the potatoes are turning brown. (While cooking season with your favorite seasoning and salt) I add a teaspoon of grated horseradish (or more) and mix it together. Quick and easy. You can add extra things like eggs, chopped up meat bits (ham, bacon), peppers, or something else. I can’t remember where I found the recipe but over time it’s grown to a nice meal option for almost any type of meal. The quiche looks fabulous and I can’t wait to try it.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      That sounds really good and satisfying, Nancy, I’ll give it a try.

  • LaCoccinelle

    I make a Greek pie with filo pastry and whatever greens I can get hold of, usually, spinach, chard (blette) and from the garden nettle tops and a handful of mint leaves. It also has eggs, soft cheese (ricotta) and feta. It never occurred to me to add walnuts, but living in an area where they grow in abundance, it is a very good idea, which I will definitely try soon.

    The greens are sweated in a little water, and then as much water as possible squeezed out, before they are chopped and mixed with the other ingredients. Last week, I also chopped up the stalks of the chard and cooked them, before adding them to the mixture, but I wouldn’t do that again as they retained too much water. Do you have any suggestions for what to do with them please? It’s a shame to waste them, especially later on in the summer, when the ones with coloured stalks are ready.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Thank you for sharing this suggestion! The pie sounds excellent.

      Chard stalks pickle quite nicely (I have a recipe for that in The French Market Cookbook), or else they work well in a gratin such as this one.

      • LaCoccinelle

        Thanks for those tips. I’ll definitely try the gratin and will buy your book and try the pickled stalks. I am into pickling at the moment, through my Japanese daughter in law, and have made excellent Japanese style pickled turnips and daikon, and also pickled cherries from an English recipe and Indian pumpkin achar with butternut squash. They are all great. I am still trying to find a really good version of mango chutney.

  • Anna

    making it now – used swiss chard since it was all I had in the fridge. Also using 1/2 walnuts and 1/2 pignolia as they pair nicely with the greens. (Do you think the chard will be too “rough” for the filling??) Also, I adore sorrel but it is hard to come by in Boston area…

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      I think this would work beautifully with chard — how did it turn out?

  • http://www.greatblenderrecipes.com Janet Bailey

    I appreciate the simple cooking instruction with easily available ingredients. I gonna make the recipe today. Thanks for sharing the steps.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      You’re very welcome. Do report back when you try it!

  • Kathy

    I think a lot of us tend to destine those greens for the salad bowl. With greens always in the fridge, we like to throw some in juice for a peppery kick, balanced with citrus of course. We quite like them in warm roasted potato salad, thrown on pizza as it hits the table, and we even recently made eggs baked in creamed kale.

    Love that crust by the way. Looks like it made it to the weekend to do list. Thanks!

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Love the warm roasted potato salad idea. What sort of dressing do you like to use then?

      • Kathy

        My go to is a balsamic vinaigrette with loads of basil and grainy mustard but a warm bacon dressing is great too.

        • http://chocolateandzucchini.com/ Clotilde Dusoulier

          All right, must make this asap. :)

          • Kathy

            Nice! I’ve made to so often lately but keep forgetting to get it on the blog. When I do, I’lll let you know!

    • Lucy Vanel

      Eggs baked in creamed kale sounds simply divine.

      • http://chocolateandzucchini.com/ Clotilde Dusoulier

        I agree! :)

        • Kathy

          Thanks Cloutide!

      • Kathy

        It is! Especially if you hit it with sweet vermouth or white wine!

  • Olivia

    Since I am from Madagascar, where greens are called “brèdes”, mixed greens are a welcome sight and end up in our traditional stew (“romazava”), with cubed beef or chicken and lots of fresh ginger. Traditionally served with rice but I just had one (made with leaves of carrots, beets, and radishes – and beef) with farro

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      That sounds lovely, Olivia, is there a romazava recipe you could point us to?

  • Marelle

    I have a large amount of endives, do you think it would work with curly endive?

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      The quiche recipe certainly would!

  • rvank

    Wow. What a recipe. And what a way to use greens. I have so many left over from my winter/early spring harvest, I haven’t even known what to do with them! I always try to reach out and find new and exciting recipes, but half the time I just end up with a salad that has some different dressing or topping. Love this idea!

  • http://www.mightytravels.com/ MightyTravels

    Thanks for sharing this fantastic recipe! I love how you’ve covered every step and made it look easier than a lot of other sites!

    Torsten @ http://www.mightytravels.com

  • Lucy Vanel

    Stunning photo of the quiche, Clotilde. I love my quiches thick too and yours looks delectable. This week I made a kind of rustic wild greens soufflé, and it was delicious enough to put me on a soufflé kick. My glut is usually big bunches of fresh herbs. I hate to let them go to waste so I add them in profusion to fresh farm cheese tartes, quiches, salads, green slurry-ish sauces, etc.

    • http://chocolateandzucchini.com/ Clotilde Dusoulier

      Thank you Lucy! I love the idea of a soufflé. Frittatas work well, too.

      When I have a glut of herbs, I tend to make pesto-like herb pastes (with more herbs than nuts or cheese) that I use in everything. This week I have leftover mixed herbs from the two previous weeks, so I’m going to make a soupe verte, whizzing the herbs into some chicken stock that’s simmering on my stove as we speak…

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