Crustless Quiche? If we must...
By Catherine Lee, 16 July 2012 –
This week my crop share nearly got used up in one go; I baked a Crustless Chard Quiche and served it with the Growing Well salad leaves, cucumber and new potatoes. The quiche was very nice, and very easy to make, but I think next time I’ll go down the traditional route and use a shortcrust pastry base; who was I trying to kid, thinking the omission of pastry would improve things?!
The recipe included the use of the chard stalks; I decided to reserve these along with some of the potatoes in order to try another dish, Potato & Chard Stalk Gratin. This was a lovely, comfort food, supper; the Gruyère cheese adding even more flavour to an already tasty dish.
The choice of herb plants this week has proved very helpful; I have a number of recipes that require fresh oregano and I can rarely find it in the shops, so now I have my own supply. It is used in one of my favourite recipes from last year’s blog, Chickpeas & Spinach; but also works very well when roasted slowly with a shoulder of lamb and a garlic bulb.