One big challenge for most CSA members is how to use all the leafy greens. One good way is quiche. This recipe from The Joy of Cooking can be adapted to all kinds of vegetables, from chard and kale to potatoes and leeks. Make your own crust if you’re brave and skilled; we use pre-made.
“Florentine” Quiche (adapted from Joy of Cooking)
One deep dish pie or quiche crust
1 1/2 c. shredded cheese
1 c. heavy cream (whole milk works too, though it takes a little longer to cook)
1/8 t. ground nutmeg
1/2 t. salt
1/4 t. white or black pepper
1/2 small onion, diced or grated
Half bunch chard, kale, or spinach
Preheat the oven to 375 degrees.
Wash and remove stems from your greens. Steam them for a few minutes until slightly wilted, then squeeze out the water and roughly chop.
In a bowl, whisk together the heavy cream, eggs, onion, nutmeg, salt, and pepper.
Put the greens and the shredded cheese into the bottom of the crust. You can decide how much of each to include, just make sure you leave room for the egg mixture.
Pour the egg mixture evenly into the crust.
Bake until the filling is puffed around the sides and a knife inserted into the center comes out clean, 30 to 40 minutes. Let stand 10 minutes before slicing.