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.

Ingredients


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.

Cheesy

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.

Poke-Poke

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

Pierce

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.

Cooling

Let rest on counter for at least 5 minutes.

Doesn't the look yummy.

Cut and serve.  Serve hot or room temp.

Enjoy!

Yummy!

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



Extra pictures from the process!

Rosemary Syrup, my new BFF

My refreshing beverage, made with Rosemary Syrup

Ever had mint syrup?  In cocktails, lemonade, over ice cream?  Give Rosemary syrup a try.  Made just like mint syrup, simmer fresh rosemary sprigs in a simple syrup for a few minutes, let cool completly and strain through a fine strainer....will keep for months in the fridge, if it lasts that long...

Rosemary Syrup cooling on the stop

Check out here on wikipedia for some great info on the lovely  herb..

Everything is better with BUTTER! Even cows...

The beautiful Butter Cow...

An Ohio State fair tradition for years,


 Check out here for some details about this years cow.

Infused Spirits

The first time I ever had cocktail with herbs in it, was in Las Vegas...at a restaurant called Boa in Caesars.  I had a lovely cocktail before dinner.

I decided, it was time to venture out and try to create my own.  A few herbs, a few jars and some gin...and it's time to get started.

The gin I had on hand was New Amsterdam.  This is a good dirty martini making gin.  I keep it on hand in the freezer to enjoy a drink or two on occasion.

Step 1:

Make sure your infusing containers are clean. And then dry.

 a nice soak in some hot soapy water

 a good scrub

 a rise in some more hot water

 a drain

 more draining

Dry with a clean towel (paper of fabric)

Step 2

Prepare your herbs.  Fresh herbs are a fabulous culinary ingrediant...they should be used in everyday cooking as needed.  Check out this fresh herb website for tips and to answer any questions.  I used fresh rosemary, fresh thyme, fresh mint and dried lavender.  Fresh lavender would  probably be better, but I only had dried on hand.  

My Herb Pot on my porch - Rosemary, Parsley, Mint and Thyme

Fresh herbs are the best.  If you
can keep a pot in your kitchen, a window sill or outside on the porch those are the best to you.  Fresh picked and ready to go with a quick bath and a chop or crush.

Rosemary is by far my favorite herb.  I think I would sleep with it under my pillow if I could.  I use it faster than I can grow it....

Mint might do best in its own pot, mine is taking over this pot.  It might be time to transplant and have two pots going on my porch...
 

Upclose and personal with my herbs...

Break large pieces and lightly crush herbs with your hands



break larger pieces in half

Make sure to give fresh herbs a quick bath

Rub the herbs in your hands to release the fragrance

Every day, for at LEAST a week, give the jars a good hake.  I also turn them over and set them on their tops for a few minutes.  I don't let them sit upside down for very long, since they aren't sealed totally.  I don't want them to leak,  If you have screw top jars, you can leave them upside down each day and just keep turning them over.

Shake, Shake, Shake 

After a week, give them a taste and you can use them in any drink that strikes your fancy.  As the level of the jars decreased, push the remaining herbs down in the alcohol or start to remove them, so they are always submerged.

Resting

NOTE: If the alcohol begins to taste to strong, just strain out the herbs...the alcohol should keep a long, long time.  If it lasts that long..

CHEERS!