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| A quickie quiche |
INGREDIENTS/UTENSILS:
Spinach
garlic chives
silverbeet
rocket
a carrot
(I don't grow those, had to use a supermarket one, and everything below this is store-bought as well.)
sheet of puff pastry
a tomato (optional)
eggs
cream cheese
cream
grated cheese
salt and pepper to taste
(See Notes: for why this is so open ended.)
METHOD:
(See Notes: for why this is so open ended.)
METHOD:
Cut the stems out of the spinach, silverbeet, and rocket leaves. Wash everything and shake dry. Chop all the stems into 1cm slices and throw in a frying pan (I had the wok out and used that, it's hardly critical) with about a tablespoon of olive oil, start on low heat.
Meanwhile, chop all the leaves up and get them ready to go, grate the carrot into longish shreds. About now I generally sprinkle a bit of water over the stuff in the pan and let it evaporate, then add the leaves and carrot, toss everything until it starts to wilt, sprinkle a bit more water. When the desired wiltedness is reached (hint: I prefer a bit of body left in the veges, you may, too. Keep an eye on it.) turn off the heat and move the pan to the side, put a lid over and let it cool down./
If you want to save time, then while the above is happening, use your second pair of hands to line a pie dish with baking paper and then the puff pastry, and then put it in the oven at about 190C long enough to part bake the pastry. Take it out at that stage but leave the oven on.
In a bowl mix about four eggs, two spoonfuls of cream cheese, and a spoon of thickened cream. Mix well or even use a mixer. Salt and pepper to taste can be added at this stage, also your grated cheese. Adjust the cheese mix to taste (I generally use a few spoons of tasty cheddar and about half as much parmesan) and mix that into the egg with a spoon, then still with a spoon mix in the wilted vegetables and fill the pastry with the mixture.
If you're wanting to make a nice appearance, slice the tomato into 2mm thick slices and dot them around on top of the filling, and then, also optional but highly recommended, a light sprinkling of some more of whatever cheeses you used.
Put back in the oven and give it 25 - 35 minutes until it gets browned on top, leave to cool and set for 10 - 15 minutes before cutting and serving.
SERVING:
A few extra leaves of rocket on each plate make a nice touch.
NOTES:
I found that for two of us, the vegies I collected were under a kilo, and what I had was just what I picked before cooking. One pack of frozen spinach would do much the same thing and not need pre-preparation. But not taste half as nice...
I had a dozen leaves and stems of an Asian spinach of some sort with leaves + stems being some 15cm in total, some young leaves of silverbeet about the same size, a few of rocket, and a single bunch (one plant) of garlic chives.
The pie filling mixture generally doesn't need much seasoning, but you may want to try different cheeses depending on the green ingredients. I had garlic chives to impart a strong flavour.
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