It’s been a long time since I last posted a recipe using something from my vegetable box in anything other than a cake! Cooking is not my forte and I suppose this is cheating somewhat as it essentially baking with savoury ingredients. But at least they are savoury and tasty for a change.
I found a great recipe I wanted to try on Emily’s Homestead for Swiss Chard Spanokopita and as luck would have it I had chard (not Swiss, but still chard) in my vegetable box and filo pastry in the freezer.
Having defrosted the pastry, I discovered I didn’t have any feta. By the time I had managed to get the feta there wasn’t a lot of chard left but probably still enough for a small one. But once I finally got round to making it, the pastry had gone off in the fridge!
By which time another vegetable box had been delivered, this time containing spring greens: I thought they would make a good alternative.
But then I had no filo pastry.
I did, however, have a pot of single cream (another long story) so quiche was starting to look like a good option. This is the result: a quiche with my new favourite, wholemeal spelt pastry (great with savoury or sweet), feta, chard and spring greens.
The most surprising thing was that both the kids loved it, which I really wasn’t expecting.
Wholemeal spelt pastry or your favourite shortcrust pastry recipe
Several large handfuls of roughly chopped spring greens (stalks removed) and/or chard (stalks finely chopped)
4 spring onions
150ml single cream
125g feta cheese
Seasoning to taste
Make the pastry, wrap and allow to rest in the fridge for half an hour.
Roll out the pastry and line your flan dish. I used an 8″ flan dish and still had a little pastry left over.
Prick all over or line with greaseproof paper and fill with baking beans and bake blind on 190ºC for around 15-20 minutes, or until starting to brown slightly.
Remove from the oven.
Warm the greens, chard and spring onion through in a frying pan with a tiny bit of olive oil, just until it starts to cook.
Layer the greens in the pastry case.
Roughly chop the feta and sprinkle over the greens.
Combine the cream, eggs and seasoning (I added pepper but no salt as the feta was in brine) and pour over the feta and greens.
Return to the oven and cook on 190°C for 25-30 minutes, until well browned and set in the middle.
Delicious warm with baby new potatoes and salad.