When I first started going to the farmer’s market, I’d ask the farmers what recipes to make wtih the lush bunches of mustard greens or giant kohlrabi bulbs. “I don’t know, I just grow the food,” was the most typical response. So when I found out about a farmer who grows food and develops recipes and photographs the food, I was intrigued.
Meet Andrea Bemis, of the website Dishing Up the Dirt. She and her husband Taylor own and farm 6 acres in Oregon called Tumbleweed Farm. It’s a millennial’s fairytale life, farming the land and creating gorgeous spreads fitting of a glossy magazine. However, I’m 150% certain that behind it all is a hell of a lot of honest, hard work. Farming is an intense and difficult lifestyle, and combining that with food blogging is an incredible feat. On top of that, Andrea has authored and photographed a cookbook called Dishing Up the Dirt. It’s full of lovely photographs of seasonal produce on her farm, and inventive ideas for how to use it.
As I paged through, this quiche with almond crust stood out. The crust is naturally gluten-free, made of almond flour, olive oil, a bit of garlic, and some fresh thyme. And the filling is flavored with shallots, white wine, and Gruyere cheese accompanying the sauteed greens (we used chard instead of mustard greens since we had it on hand). We served it as a simple dinner for a few friends, accompanied by a green salad. The verdict: wow. It’s intensely flavorful, one of those dishes where I couldn’t stop mumbling, “this is so good” over and over. Vegetarian and gluten-free, the chard quiche is truly versatile and works for an elegant brunch, lunch, or dinner.
Many congratulations to Andrea on an incredible compilation of inventive seasonal recipes! Order the book here.
Did you make this recipe?
If you make this chard quiche with almond crust, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @dishingupthedirt.
This recipe is…
Vegetarian and gluten-free
- Almond crust:
- 2 cups almond flour
- 3 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- ½ teaspoon fine sea salt
- Pinch of fresh ground black pepper
- Pinch of crushed red pepper flakes
- ⅓ cup olive oil
- Quiche filling:
- 1 tablespoon olive oil
- 3 shallots, minced (about ½ cup)
- 3 cloves garlic, minced
- 1 bunch chard or mustard greens, roughly chopped (about 2 cups)
- ¼ cup dry white wine
- ½ cup whole milk
- 4 eggs
- ½ cup grated Gruyere cheese
- Generous pinch of freshly grated nutmeg
- 1 teaspoon fine sea salt
- Pinch of freshly ground black pepper
- Place a rack in the center of the oven. Preheat the oven to 400F. Grease a 9-inch tart pan or pie plate with oil.
- Make the crust: In a large bowl, whisk together the almond flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons water. Mix until well combined. Press the dough into the pie plate, making sure it goes at least 11/4 inches up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.
- Meanwhile, prepare the filling: In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often, until the pieces are translucent and fragrant, about 5 minutes. Add the mustard greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.
- In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust and bake until the crust is deep golden brown and the center of the quiche is set, 30 to 35 minutes. If the edges of the crust begin to brown too quickly, place tin foil around the edges of the pan to prevent burning. Allow the quiche to cool for a few minutes before serving.
A Couple Cooks - Recipes for Healthy & Whole Living
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