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Author Notes: When spring began, I was more than content with sauteeing leafy greens with currants and pine nuts, but as the season wore on I needed something a little different. I love quiche, but wanted something lighter, more veggie, less custard. And to make myself feel at least a tiny bit healthier, I threw some cornmeal and herbs into the crust. For a lighter version you could easily use an oil based crust —laurakir
- 1 cup flour
- 1/4 cup coarse cornmeal
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into cubes
- 1 tablespoon chopped thyme
- ice water as needed
- Combine flour, cornmeal, salt, thyme and butter either in a food processor fitted with a steel blade, pulsing the processor, or by hand. When ready, the mixture will look like meal, with pieces of butter the size of small peas.
- With the motor running (or your fork mixing), add the ice water in a slow stream, until the dough just barely comes together.
- Turn dough out onto a piece of saran wrap, press into a disk and wrap well. Chill for at least an hour.
- Once dough has chilled, preheat oven to 375.
- Roll out dough on a lightly floured board to a thickness of about 1/4 of an inch. Lay gently, without stretching, into an 11-inch tart pan and press to fit. Trim any excess dough and feel free to eat it while standing alone in your kitchen.
- Put the tart dough in pan in the freezer until oven has preheated.
- Once removed from freezer, drape aluminum foil to fit and then lay dried beans or some other weight on the aluminum foil.
- Bake for 25 minutes.
- Remove weights and foil and bake for another 5 minutes.
- Remove from oven and allow to cool, leaving oven at 375 degrees.
- 2 tablespoons olive oil
- 1 pound swiss chard, rinsed and cut into ribbons, leaves separated from stalks as well as possible
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 large eggs
- 1 cup whole milk
- pinch cayenne pepper
- scant scrape nutmeg
- salt to taste
- Heat olive oil over medium heat and saute onions until just becoming translucent, salting to taste.
- Add garlic and chard stems and cook for a few minutes longer.
- Add greens and toss, salting again to taste. Cover and allow to steam until greens are fully cooked. Set aside and allow to cool.
- In a separate bowl, whisk eggs, milk, cayenne pepper and nutmeg together.
- Spread swiss chard mixture over the prebaked crust, taking care to leave behind as much moisture as possible so as to avoid making the crust soggy.
- Then pour egg and milk mixture over the chard.
- Bake in 375 degree oven until just set, approximately 30 minutes. Serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Way to Cook Greens
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