Mustard Greens + Gruyere Quiche with Almond Crust
There are two things currently going strong at Tumbleweed Farm and that is the abundance of eggs from the chickens and an endless amount of mustard greens. I love mustard greens and think they add just the right amount of spice to salads, pestos and are a great addition to sandwiches because they offer that mustardy bite that I adore. Another great way to use mustard greens is in quiches and this simple spring quiche is delicious and a lovely way to incorporate the first of the spring’s bounty.
I love making quiche because it can be enjoyed warm, at room temperature or even chilled. I made this quiche last week and we enjoyed it for breakfast one morning, lunch the following day and finally finished the pie for dinner last night. The almond flour crust is absolutely divine (I’ve made it before with this Tomato Pie) and gives this quiche another layer of flavor and texture. Depending on what time of day you enjoy this quiche serve with coffee or your favorite house wine for a simple yet decadent meal.
Cheers from Tumbleweed Farm.
Mustard Greens + Gruyere Quiche with Almond Crust
Prep Time: 15 minutes Cook Time: 50-55 minutes Serves: 6
Crust- 2 cups almond flour
- 3 cloves of garlic, minced
- 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1/2 teaspoon salt
- pinch of ground black pepper
- pinch of crushed red pepper flakes
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
- 1 Tablespoon olive oil
- 3 shallots, minced (about 1/2 cup)
- 3 cloves of garlic, minced
- 1 bunch of mustard greens, roughly chopped (about 2 cups)
- 1/4 cup dry white wine (or veggies stock)
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup grated Gruyere cheese
- generous pinch of ground nutmeg
- 1 teaspoon salt
- pinch of black pepper
Preparation
- Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond four, garlic, thyme, salt, pepper and crushed red pepper flakes. Stir in the oil and water and mix until well combined. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.
- In a large cast iron skillet heat the oil over medium heat. Add the shallots and garlic and cook, stirring often until they begin to soften up and become fragrant, about 5 minutes. Add the mustard greens and cook, stirring often until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set aside.
- In a large bowl whisk together the milk, eggs, cheese, nutmeg, salt and pepper. Add the cooked veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and place back in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown too quickly place tin foil around the edges to prevent it from burning.
- Let the crust cool for about 5 minutes before slicing and serving
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary *The crust recipe is adapted from the blog cookie and kate
This looks divine! We often go crustless with quiche but I’ll be trying this one for sure, yummm!
Yes, it looks wonderful! Do you mind if I share this on Facebook? I am a health coach, and my readers would appreciate it!
andrea, this is a delicious combination of flavors! i love mustard greens for the very same reasons you do – they have that pungent bite that I’m forever longing for. xo
What can you use instead of mustard greens if not available?
I used broccoli raab since I couldn’t find mustard greens and while the flavor isn’t the same it came out great. Super yummy crust.
sounds amazing!!! Love your take on this dish. Thanks for the lovely comment! happy cooking. xo
Can this be made a day ahead? Looking for something to pop into the oven the next morning for guests.
The curst might get a little soggy if this is prepared the day before. Almond flour is a little trickier than AP. Though I haven’t tired preparing this in advance, that would be my worry.