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Turnips are great in that not only are the roots delicious and nutritious but, so are the greens. But, if you aren’t wild about the flavor of greens, then a quiche is a great way to hide them.
We like quiche so much, in fact, that when it’s not too hot we eat a greens quiche about once a week. It is endlessly versatile and extremely forgiving. As a bonus – leftovers are always delicious.
And if you are blessed, as I was, to be able to obtain all of your ingredients from local farmers it will be even tastier.
Turnip Greens Quiche
- 1 tablespoon butter
- 4 spring onions or 1 large onion, chopped
- 5 garlic scapes or ~4-5 garlic cloves, minced
- 1/4 cup cooked bacon or other meat
- 2 bunches of turnip greens (~ 4 cups chopped)
- 12 large eggs
- 1 cup milk
- 2 cups cheese, grated
- 1/4 teaspoon black pepper
- 1 1/4 teaspoons salt
- 1/4 teaspoon mustard powder
- Preheat oven to 350 degrees. Heat a skillet over medium heat and melt butter. Saute onions and garlic in butter until softened.
- Stir in pre-cooked meat (or throw meat in with onions and garlic) and turnip greens. Saute the greens until slightly wilted. Allow to cool slightly.
- In a large bowl crack eggs and mix in milk, cheese, black pepper, salt and mustard powder. Stir in greens mixture.
- Pour egg mixture into a buttered 9×13″ pan. Bake for approximately 45 minutes or until center is set and edges are just golden brown. Serve with a fresh green salad.
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Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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