This week we hit the kitchen after harvest to come up with still more uses for summer greens. We came up with Crust-less Quiche with Rainbow Chard and Kale Pesto served on pasta. Not a slice of quiche or a noodle of pesto pasta were left after sampling the recipes at the farmers market.
That’s what we like to see!
Find the recipes below if you’d like to impress friends or family with your use of that chard or kale.
Crust-less Quiche with Rainbow Chard
- 1 T olive oil
- 1 large onion, sliced thinly
- 1 cup diced carrots, sautéed
- 3 cups chard, ribs removed and roughly chopped
- 8 eggs
- 1 cup milk
- 1 cup cheddar, grated
- ¾ t salt
- ½ t pepper
- 1 t fresh thyme
Preheat oven to 400 F.
Heat the olive oil in a sauté pan and cook the onions until slightly caramelized. Lightly oil a pie dish and spread the onions on the bottom. Sauté the carrots and then spread them over the onions, followed by the prepared chard.
In a large bowl, add the eggs, milk, cheddar, salt, pepper, and thyme. Beat lightly then pour over the vegetables.
Bake in oven for 35-45 minutes or until brown on top. Cool at least 20 minutes before slicing. Serve warm, or refrigerate to serve cold.
This recipe is adapted from Good and Cheap, a cookbook to help anyone eat well on a budget . It is available to download for free or a donation at LeanneBrown.com. Print copies are also available with a “buy one, give one” model. This cookbook, complete with beautiful photographs, is a great way to bring affordable home cooking to a wider audience.
Makes 2 cups pesto
- 3 cups torn kale
- 1/3 cup walnuts
- Salt, to taste
- ½ cup grated parmesan cheese
- ½ cup olive oil
- 2 cloves garlic, peeled
- 1 T lemon juice
- 1 t red wine vinegar
Add all ingredients to a food processor or strong blender. Process until smooth.
This pesto is great on pasta, cooked vegetables, pizza, or as a spread on sandwiches.