We’ve chosen a few of our favorite ingredients, but feel free to add whatever veggies you’d like to this scrumptious farmers market quiche!
I served this quiche crustless but feel free to use a crust if you desire.
Preheat oven to 325 degrees.
Heat a large pan over medium heat. Melt 1-2 tablespoons butter and add mushrooms in a single layer. Feel free to add ground pepper but do not add salt yet, it will draw out too much moisture.
Let mushrooms brown 3-4 minutes, toss, let brown for another 3-4 minutes. If not all the mushrooms fit in the first batch push them to the side, add another tablespoon butter and add another single layer. Continue until all mushrooms are brown. Remove and set aside.
Add remaining butter and garlic. Cook for 1 minute.
Add collard greens and toss.
Add vegetable stock or water and cover. Let collards cook until moisture has almost completely reduced. Check for tenderness, if still tough add more water, cover, and cook. Add swiss chard and cook for 2-3 minutes or until wilted. Season liberally with salt and pepper.
Beat eggs and season with salt and pepper (When you think you’ve added enough pepper, add more. I promise it is delicious with the cheese, greens, and mushrooms). Butter a baking dish.
Layer mushrooms, greens and ¾ of the cheese.
Slowly pour egg over. Do not go past ¼ inch from top of baking dish.
Top with remaining cheese and diced tomato.
Bake for 35 minutes. I recommend placing a baking sheet under your baking dish in case there is any spilling or overflow.
Adapted from Martha Stewart Living, 2010
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.