Kitchen Table: Wild Greens Quiche with Sage Crust

Try this healthy, herbal quiche.


| June/July 1995



Serves 6

Milkweed flower buds available a few weeks earlier in the season are a fine, broccoli-like substitute for the milkweed pods. If wild greens are not available, you can substitute chopped spinach. The use of cottage cheese reduces the number of eggs otherwise needed.

Crust

  • 1/2 cup canola oil
  • 2 tablespoons milk or cream
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. Mix together the liquids first, then add the dry ingredients. Press into a 10-inch pie pan. Bake 5 minutes in a preheated 425°F oven.

Filling

  • 1 medium onion, diced
  • 1 tablespoon canola oil
  • 1 cup grated gruyère cheese
  • 1 1/2 cups 1-inch milkweed pods, cut in half and parboiled
  • 1 cup loosely packed chopped lamb’s-quarter leaves
  • 2 eggs plus two additional egg whites
  • 2 ounces small-curd cottage cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon each fresh basil, ­tarragon, and oregano
  • Salt and pepper to taste

1. Lightly sauté the onion in the oil (do not brown), and place in the baked pie shell.





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