MUSTARD GREENS & GRUYÈRE QUICHE WITH ALMOND CRUST

Mustard greens are one of the first greens we harvest in the spring. I love their pungent, mustardy bite, and we often sauté a handful and add them to scrambled eggs or even sandwiches instead of spreading on traditional mustard. This breakfast quiche is a great way to incorporate mustard greens into a simple, farm-fresh meal. The almond crust has a crumbly texture and adds a nutty flavor. — Andrea Bemis For the almond crust: 2 cups almond flour 3 cloves of garlic, minced 1 tablespoon minced fresh

thyme 1/2 teaspoon fine sea salt Pinch of freshly ground

black pepper Pinch of crushed red

pepper flakes 1/3 cup olive oil For the quiche: 1 tablespoon olive oil 3 shallots, minced (about

1/2 cup) 3 cloves garlic, minced 1 bunch mustard greens, roughly chopped (about 2 cups) 1/4 cup dry white wine 1/2 cup whole milk 4 eggs 1/2 cup grated Gruyère

cheese Pinch of freshly grated

nutmeg 1 teaspoon fine sea salt Pinch of freshly ground

black pepper Place a rack in the center of the oven. Heat the oven to 400 degrees. Grease a 9-inch tart pan or pie plate with oil. To make the crust, whisk together the almond flour, garlic, thyme, salt, black pepper and red pepper flakes in a large bowl. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes. Meanwhile, prepare the filling. In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the mustard greens and continue to cook 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 them 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 mixture into the prebaked crust and bake until the crust is a deep golden brown and the center of the quiche is set, 30 to 35 minutes. If the edges of the crust begin to brown too quickly, place foil around the edges of the pan to prevent burning. Allow the quiche to cool for a few minutes before serving. Serves 6.

CONTRIBUTED BY ANDREA BEMIS This quiche with mustard greens from “Dishing Up the Dirt” by Andrea Bemis is a springtime dish that you can make with an almond flour crust.