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CSA Greens and Tomato Quiche

During the fall and winter CSA season when we gets lots of greens I usually make a quiche every week to use up any unusual greens or greens that look a little past their prime. You can use a pre-made frozen pie crust for ease of assembly or make your own. You can also cut small rounds to line a muffin tin and make individual quiche. Any way you do it, leftover quiche makes an excellent easy meal.


1 unbaked 9″ pie shell or use recipe below

1 tablespoon olive oil

1 small or ½ large onion, chopped

2-3 cloves minced garlic, if desired

1 teaspoon dry thyme or 1 tablespoon fresh herbs

1 bunch of any CSA green like beet tops, arugula, spinach, washed and coarsely chopped

10 cherry tomatoes sliced in half

¾ cup grated cheddar cheese or crumbled goat cheese

1 ½ cups buttermilk or whole milk

4 eggs

Salt and pepper to taste, I usually use about ¼ teaspoon salt in the veggie mixture and ½ teaspoon salt in the buttermilk mixture


Preheat oven to 375 degrees. Saute onion and garlic in olive oil until onions are soft and translucent. Add thyme and chopped washed greens. Add a little salt. Saute mixture until the greens have wilted and the mixture looks mostly dry. Spread grated cheddar or crumbled goat cheese on the crust. Next layer on the greens mixture, then the sliced tomatoes in an attractive pattern. Whisk the eggs, buttermilk, salt and pepper together and pour into quiche. Sprinkle with a dash of paprika if desired. Bake at 375 until set. This takes 40 minutes in my convection toaster oven and 1 hour in my regular oven. Let sit for 15 minutes before slicing.

Submitted by Anu Gupta, Tucson CSA