Quiche Le-Whatever You Want

It's not every day I, your average American Josephine-The-Plumber, thank my lucky stars for the French. They are, as the stereotype goes, rude, snobby, condescending, and suspiciously skinny given their per capita cheese and wine consumption (damn you!).  But, I forgive them all their faults because they gave my city the Statue of Liberty...and because they are the proverbial Michael Jordan of world cuisine. Seriously, while the Anglos were building a Navy and the Chinese working on gunpowder, the French took serious pains to master the uses of everything delicious on the sweet and savory spectrum. Clap for the French.

Pastries and Julia Child aside, I find most French cooking fairly simple in terms of both ingredients and procedures, and these characteristics appeal to my cooking simpleton sensibilities. Rebecca, my birthday twin from high school (who took our formative French language class years to the exxxtreme and lives in Paris!), nicely details some of the fine French consumption habits, namely that the French get all omg sacre bleu when it comes to eating non-seasonally.

This week, we were inundated again by beautiful big leafy greens. In an effort to reduce the volume down to a manageable amount of food that can fit in mini-fridge, I'm taking cues from the French and turning some of these lovely seasonal greens into a quiche.  Quiche can really never go wrong: Crust, eggs, cheese, and hidden veg inside... What's not to like, it's an idiot-proof formula for deliciousness. As such, I hereby pay homage and say mayrcee bow-coop in my best Alabama accent to the Francais for the project I am pursuing with today's CSA bright lights swiss chard and last week's CSA summer savory. 

Ingredients

Seriously, this chard is too pretty.

-Bright Lights Swiss Chard
(err, or any big leafy green like spinach, kale, etc.)
-Red pepper, half of one, sliced thinly
-5 eggs
-Heavy Cream, 1/2 cup
-Cheese of your choice
 (I used 1/3 cup shredded cheddar and goat cheese sprinkles this time)
-Summer savory (this is fancy NY State fresh thyme)
-Pie crust (using whole wheat store bought)
-Salt/Pepper to your taste

  

 Faissez Le Quiche Comme Ca!

1. Preheat the oven to 425F.
2. Saute down the greens in a saucepan in a spoonful of olive oil. I like to add in some salt and pepper right here.
3. Drain the greens in a colander, press out the liquid.
 4. Evenly line those drained greens along the bottom of the pie crust, then layer the red pepper on top of them.

5. Mix up the eggs, heavy cream, summer savory, and any shredded cheese in a large bowl. Pour over the greens.
6. Top off the quiche with some goat cheese sprinkles around the surface.
7. Bake for 20 minutes, then turn down the oven to 375 and bake another 20 min.
8. Bon appetit.

ooey gooey quiche delight.