Austin American-Statesman - - THE PLANNER -

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.


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.

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