Spring Quiche

We often google recipe for a quiche crust, but using a premade one is totally cool! If you do make your own, pre bake it so it is partially cooked before you add the filling. (When using the radish and turnip greens, give those a nice wash before using them. We spray our bunched roots down, so often the greens aren’t as clean as our ready to eat bagged salad greens are.)

• 1 quiche crust

• 6 eggs

• 1/3 cup milk

• 3 salad turnips, white roots shredded, greens washed and finely chopped

• 3-6 radishes, roots sliced into thin rounds, tops finely chopped

• 1 bunch scallions, finely chopped

• 1/2 bunch cilantro, finely chopped (optional)

• 2 cups shredded cheese (we blend mozzarella, cheddar, swiss, and gruyere)

• 1 tsp fennel seeds, toasted (optional)

• 1/2 tsp coriander (optional)

• 1/2 tsp maple syrup

• 1 tsp olive oil, divided

• salt and pepper

• 1/2 tsp lemon juice

If using fennel seeds, spread them on a pan and put over low heat on the stove. Let lightly brown, but don’t let them burn. Stir part of the way through. Remove from heat once they have toasted a bit. Meanwhile, in a bowl, mix together the thinly sliced radishes, 1/2 tsp olive oil, maple syrup, lemon juice, salt, and pepper and put aside. Add 1/2 tsp olive oil and the turnip and radish greens to the pan with the toasted fennel seeds, and sauté until the greens are cooked. Turn off the heat and let cool to room temperature. In another bowl whisk together the eggs and milk until fully mixed. Then add in the cheese, scallions, and sautéed greens. Pour the egg/cheese/greens mixture into the quiche crust, and then spread the finely sliced, flavored radishes on top. Bake at 350 until cooked all the way through. Before serving, scatter freshly chopped cilantro on top. Enjoy!