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Add a photoI'm not a quiche person, but I would eat this every day! The crust was fantastic, the filling is easily modified to suit your taste. Perfect for any meal!!! I found this on The Kitchn.
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Ингредиенты
- For the Crust:
- 1/2 c cornmeal
- 3/4 c flour (I used AP, but you can use whole wheat)
- 3/4 tsp salt
- 6 T cold, unsalted butter, cubed (If you use salted butter just omit the other salt)
- 3-4 T ice cold water (I used 4)
- 1/4 c millet
- For the Filling:
- 1 bunch dark winter green. I used chard, but you can use mustard greens, kale, dandelion greens, whatever you like.
- 1 T olive oil
- 3 shallots minced (about 1/2 c)
- 1 T minced garlic
- 1 c milk
- 1/4 c sour cream or creme fraiche
- 1/2 c grated Gruyere, or other good swiss
- 3 eggs
- 2 tsp fresh thyme
- pinch of nutmeg
- 1 tsp salt
- 1/8 tsp pepper
Инструкции
- For the Crust:
- Grease a 9 inch tart pan with a removable bottom. If you don't have one, I recommend a pie dish.
- Combine the cornmeal, flour and salt.
- Cut in the butter with your fingers or a pastry cutter, until the mixture looks like course sand.
- Add the water until the mix holds together when you squeeze it.
- Gently stir in the milllet.
- Press the mixture into the pan and freeze for about 20 minutes, until everything is nice and cold again.
- Bake at 375 for about 15 minutes, until just barely golden.
- For the Filling:
- Separate the leaves of your greens from the steam and cut into large pieces.
- Bring a large pot of water to a boil. Salt the water and add the leaves of whatever green your using.
- Cook about 30 seconds until just pliable and soft. Lay them out in a single layer so that they can drain.
- In a small skillet, combine the olive oil and shallot. Caramelize the shallots; about 15 minutes. Just before they are done at the garlic.
- In a bowl combine the milk, sour cream, eggs and spices. Stir well.
- Stir in the cheese.
- In the pre-baked crust add the shallots and spread into an even layer.
- Then layer in the leaves of your greens.
- Top all of this with your egg mix.
- Return the tart to the oven for about 40 minutes, until the top is golden and the mixture is set.
- Serve hot or room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 74 | 27% |
| Total Fat 8.35g | 10% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 579mg | 24% |
| Potassium 212mg | 6% |
| Total Carbs 40.34g | 11% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.31g | 2% |
| Protein 11.34g | 18% |
