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Turnip green quiche Recipe

French-inspired · Main course · 60 min total

A savory quiche that transforms often-discarded turnip greens into a delicious, creamy filling. Perfect for using up garden greens or farmers' market finds.

Ingredients

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

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add turnip greens and cook, stirring occasionally, until wilted and any liquid has evaporated, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. In a medium bowl, whisk together eggs, heavy cream, milk, nutmeg, and a pinch of salt and pepper.
5. Spread the cooked greens evenly over the bottom of the pie crust. Sprinkle the shredded cheese over the greens.
6. Pour the egg mixture over the cheese and greens. Gently shake the quiche to settle the filling.
7. Place the quiche on a baking sheet and bake for 35-40 minutes, until the center is set and the top is golden brown. A knife inserted near the center should come out clean.
8. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

• To prevent a soggy crust, pre-bake the pie crust for 10 minutes before adding the filling.
• Any leftover cooked greens (like spinach or kale) can be substituted for turnip greens.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

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