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Turnip Green Quiche or Savory Tart Recipe

French-inspired · Main course · 60 min total

This quiche transforms often-discarded turnip greens into a delicious, savory custard tart. Perfect for using up garden greens, it's a rustic, satisfying meal.

Ingredients

• 1 9-inch unbaked pie crust (store-bought or homemade)
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups packed turnip greens, tough stems removed, chopped
• Salt and black pepper to taste
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon grated nutmeg
• 1 cup shredded Gruyère or Swiss cheese

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch tart pan or pie dish; prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake 5 more minutes until lightly golden. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Add turnip greens in batches, stirring until wilted. Season with salt and pepper. Cook until excess moisture evaporates, about 3-4 minutes. Remove from heat and let cool slightly.
3. In a medium bowl, whisk together eggs, heavy cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Spread the cooked greens mixture evenly over the pre-baked crust. Sprinkle shredded cheese over greens. Pour the egg mixture over the top.
5. Bake for 30-35 minutes, until the center is set and the top is golden brown. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

• Substitute turnip greens with kale, Swiss chard, or spinach.
• For a lighter version, use half-and-half instead of heavy cream.
• Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven.
• Serve with a side salad for a complete meal.

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