Friday, August 3, 2012

Lamb's Quarters Quiche

What a beautiful crust,..
Finished Quiche, with Roasted Blueberry Jam

I've never been much of a quiche fan, until I got some lamb's quaters in my CSA Share.  After some research on the leafy goodness, I cam up with this is a heavenly, savory meal.  Get some lamb's quarters at your local famer's market and give this a try, I  guarantee you'll love it too.


1 TB Olive Oil
1 Large Bunch Lamb's Quarters
1/2 Cup Milk (whole, skim, 2%, or 1%)
3/4 Cup Cream (Snowville Creamery is by far, the best!)
3 Cloves Garlic
1 Small Bunch of Fresh Lemon Balm (see note)
Small Sprig Fresh Sage (see note)
2 Whole Eggs
5 Egg Yolks
2 cups Italian blend shredded cheese
2 Teaspoons of Sea Salt
Dash of White Pepper
1 9in Unbaked Pie Crust

Optional:  Onions, Cooked Chopped Bacon

Note:  if you can't find lemon balm or fresh sage, feel free to omit, or exchange for your favorite herb.  When I made sage butter the other day, i saved the cream soaked sage and used that in this recipe.

Preheat Oven to 400°

Taking a bath
Soak Lamb's Quarter in cold water for at least 5 minutes to get rid of the 'dust' on the leaves.  Pull Leaves from stems.

Wilty - Leaves

In a large skillet, heat oil over a medium-high heat.  If you are going to use onion, add as much as you like.  Saute until becoming translucent.Add the Lamb's Quarter and saute for 10 minutes until wilted.  If there are some larger stem pieces in the mix, just , cool slightly.

Everything getting Happy.
In the bowl of a food processor, add Milk, Cream, Garlic, Lemon Balm, Sage, eggs, egg yolks, salt and pepper.

Putting in the wilty-leaves

Add the lamb's quarter and run in food processor for a few seconds. You don't want to add to much air to the mixture, just to get it mixed and the herbs/leaves to become fine.

Add the cheese and bacon, if using, and pulse to mix.  Let the mixture sit for a minute while you get the pie crust ready.

Pie Crust

I used a refrigerated pie crust, feel free to use your own recipe.  Unroll crust and lay in pie plate.

Press down the crust

Roll the edges down to the bottom, so the crust doesn't go up the side, just pressed to the bottom.  I prefer my crust only on the bottom of the quiche, if you like it up the sides with scalloped edges, prepare are you desire.

Pour the cream/egg mixture into the pie shell.

Don't touch the sides

Place in 400° oven for 10 minutes.  After 10 minutes, reduce heat to 350°, and bake for 20-30 minutes.


Check after 20 minutes and bake for additional time, if necessary, until a knife or toothpick inserted near center, comes out clean.


If there are any air pockets in the quiche, gently pierce with a sharp, thin knife, so the air will release as it cools down.


Let rest on counter for at least 5 minutes.

Doesn't the look yummy.

Cut and serve.  Serve hot or room temp.



I served my with some homemade roasted blueberry jam.  I love the sweet/savory tastes together.

Extra pictures from the process!

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