Well, after a long long break... it's back to the food blog! I'm sharing a CSA share with a coworker of mine and I think it's the perfect time to get back into sharing my experiences in the kitchen. So... let's get to it!
Today was our first delivery from Hay River Farm. The farm is located in Wisconsin, but is delivering directly to Target HQ. Super exciting. Our first box included rainbow chard, dill, green onions, parsley, carrots, beets, radishes, baby bok choy, arugula, romaine lettuce, and kale. CRAZY! That's a lot of greens!
To get started on the right foot, I decided to make some quiche with the chard. The internet is a mighty tool, and I found a great recipe to serve as a starting place and made my own adjustments. It's in the oven now to take to work tomorrow, so we'll see how it turns out!
Rainbow Chard, Green Onion & Feta Quiche
2 T olive oil
1 c chopped onion (I used the green onion from the box)
1 pre-made pie crust
1 bunch Rainbow chard, stemmed and coarsely chopped
8 large eggs
1/4 c heavy cream, half-and-half, whole milk, yogurt, sour cream…
salt and pepper, to taste
1 c crumbled feta (or other, grated) cheese
1. Preheat oven to 325ºF. Heat a large skillet over medium heat. Add onions and sauté until softened, about 5 minutes. Transfer to a bowl, leaving some oil in the skillet.
2. In the same skillet, add chard and sauté until wilted and tender, about 5 minutes (or longer) and any liquid has mostly evaporated. Transfer to bowl containing onion. Stir to combine. Let cool.
3. In a large bowl, whisk together eggs, cream, salt, and pepper. Add onion/chard mixture and feta and stir to combine. Transfer to prepared baking dish with crust. Bake until set in center, about 45 minutes, or up to 55 minutes. Let sit for about 5 minutes before serving.