Mustard greens are some of the first fresh greens available at our markets in the spring and have a spicy kick that we love mixed into a fresh salad with lettuce or lightly wilted into sautéed dishes. This quiche is a great chance to pair these flavourful greens with eggs from our pastured hens and a bold cheese from Saturday Farmers’ Market vendor Haltwhistle Cheese Company. Not a fan of the mustard flavour? Try substituting the greens for other spring veggies like asparagus, arugula, or spinach!

Mustard Greens Spring Quiche

Recipe (adapted from Dishing up the Dirt)

• 2 cups almond flour
• 6 cloves of garlic, minced
• 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1.5 teaspoons salt
• ground black pepper
• pinch of crushed red pepper flakes
• 1/3 cup + 1 tablespoon olive oil
• Water as needed
• 1 small onion, minced (about 1/2 cup)
• 1 bunch of mustard greens, roughly chopped (about 2 cups)
• 1/4 cup dry white wine or 1/8 cup white wine vinegar
• 1/2 cup whole dairy or non-dairy milk
• 4 eggs
• 1/2 cup grated or cubed strong cheese, like Tomme de Vallée
• generous pinch of ground nutmeg

Instructions

1. Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9 inch tart pan or pie plate with oil. In a large bowl whisk together the almond flour, half the garlic, thyme, 1/2 tsp salt, a pink of pepper and crushed red pepper flakes. Stir in 1/3 cup of oil and mix until well combined; add a bit of water if too dry. Press the dough into your greased tart pan or pie plate making sure the dough goes at least 1 1/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch. About 15 minutes.
2. In a large cast iron skillet heat 1 tbsp oil over medium heat. Add the onions and remaining garlic and cook, stirring often until they begin to soften up and become fragrant, about 5 minutes. Add the mustard greens and cook, stirring often until they begin to wilt a bit. Add the wine/vinegar and continue to cook until the moisture evaporates. Remove the veggies from the heat and set aside.
3. In a large bowl whisk together the milk, eggs, cheese, nutmeg, and remaining salt and pepper. Add the cooked veggies and stir well. Pour the egg/veggie mixture into the pre-baked crust and place back in the oven and bake until the crust is a deep golden brown and the center is set. About 30-35 minutes. If the crust begins to brown too quickly place tin foil around the edges to prevent it from burning.
4. Let the crust cool for about 5 minutes before slicing and serving

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.