MIXED GREEN QUICHE
(CRUSTLESS GREENS PIE)1 large bunch (about 1 1/2 pounds) Swiss chard
1 bunch (about 1/2 pound) arugula
1 large bunch (about 1 pound) of other seasonal greens (mustard, kale, spinach)
3 tablespoons butter, divided use
1 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese
1/4 cup fresh breadcrumbs
Trim all greens, remove large stems and chop coarsely.
Heat oven to 375 degrees F.
In a large skillet, melt 1 tablespoon butter with the olive oil. When melted, add onion and garlic, and cook until softened, 3 to 5 minutes.
Add the chopped greens, basil, parsley, salt and pepper. Cover, and cook until greens are tender, about 15 minutes. Remove lid, and cook until all liquid evaporates. Transfer mixture to a large bowl.
Add beaten eggs to the greens, and stir to combine. Turn the mixture into a buttered 9-inch quiche pan or pie pan. Sprinkle with the 2 cheeses.
Melt remaining 2 tablespoons butter in a small skillet. Add the breadcrumbs, and stir until toasted and crisp. Spoon crumbs over top of pie.
Bake in oven 25 minutes. Let stand 10 minutes before serving.
Serve with salad and bread.
Makes 4 servings
Adapted from:
Greene on Greens by Bert Greene (Crustless Greens Pie)
Source: Ron Mikulak, The Louisville Courier-Journal, June 18, 2008