I have always been fascinated by people who ate quiche. I considered eating a quiche very worldly. At our local cafes in Sydney old ladies with grey hair would sit down with their friends and order the quiche of the day with a latte. I couldn’t wait to grow up and order it. I’m not sure why quiche is so popular in Australia, every cafe has some type of quiche on its daily menu (perhaps it was the Julia Child influence).
I had a huge bag of lamb quarters and needed to find tasty ways to eat it, I found this recipe online and seemed perfect to make for a Sunday picnic at Golden Gate Park. Lamb quarters is a common weed that is completely edible, delicious and nutritious. You could substitute spinach instead if you can’t find any.
Ingredients
| 1 |
9” unbaked pie crust |
| ½ |
teaspoon salt |
| 4 |
cups lambs quarter leaves -cut up |
| 3 |
eggs |
| 1 ¾ |
cups milk |
| ¼ |
cup chopped onion |
| 1 ½ |
cups grated natural Swiss-cheese |
| 2 |
tablespoons butter |
| 1 |
tablespoon flour |
| ½ |
teaspoon coriander |
Serves
4
Prep Time
45 minutes
Cook Time
1 hour
Directions
Partially bake pie crust at 450 degrees for 5-7 min, or until light brown.
Take piec rust out of the oven and reduce heat to 325 degrees. Cook onion and leaves until tender and limp. Stir in flour and salt. Beat together eggs and milk; add vegetables. Sprinkle cheese in pie shell; pour in eggs. Bake 40-45 min. or until knife comes out clean when its inserted off center, (it took an extra 20 minutes for the knife to come out clean im my oven). Let stand 10 min before serving.
Credit
The Wild Vegeterian Cookbook
Filed Under
Breakfast and Brunch
Spices Used
Coriander
Other Ingredients Used
Lambs Quarters
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