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Prep
Difficulty
Easy
Time
Estimate
45 mins
If using a crust, start making it or simply use your favorite pre-made crust. As the crust pre-bakes, whip up the filling. Assemble it. When the quiche bakes, toss together the citrus salad. Package separately to take on the go- the quiche can be served warmed or room temperature.
I love whipping a pie crust up in my food processor and rolling it out into this huge circle that gets stuffed, pressed and crimped in to a shell of a pie dish. We give directions for this, but also for an even simpler more intimate way of pressing the butter & flour magically into this “finger pressed” crust. After watching my mom do it so effortlessly & swiftly I am forever changed. That being said, if I want to make a crust fancy schmancy for a party I will still whip out my rolling pin and get crimping.
Saute up chard or other greens to stuff into this classic egg dish that can be served for breakfast, lunch, dinner, brunch, snacks, picnics, on-the-go… endless possibilities as it is tasty warm, cold and room temperature. Add cheese or another sauteed veggie or two as well, such as onions or even broccoli. Leave off the crust, simply rub the pan with a bit of butter or oil for a gluten-free, dairy-free, low-carb option.
Shredded beets, carrots, grapefruit and blood oranges create a colorful palate of crimson & amber splashed throughout the lettuce. If blood oranges are a challenge to find, simply use regular oranges.
