Garden to Kitchen ~ Tatsoi, Basil & Feta Quiche

I'm growing lots of tatsoi in my garden. It's an Asian green that's a lot like spinach. With a mild, but rich, green flavor, it can be used raw or cooked. Tatsoi is packed with nutrients and all the healthful properties cruciferous plants are known for. And this easy-to-grow green can be substituted for spinach in any recipe - good news for me, because for the life of me, I just can't grow spinach. Yay tatsoi!

I recently tried tatsoi in my favorite spinach & feta quiche recipe. I added in some fresh basil too because, well, I have so much... it was super yummy! Here's the recipe for you to enjoy:

Tatsoi, Basil & Feta Quiche

1.5 cups organic half and half (or milk)
4 local, pastured eggs
1/2 tsp. sea salt
2 tbsp. fresh basil, chopped
2 cups tatsoi leaves, roughly chopped (remove any tough stems)
1 cup crumbled feta cheese
Fresh ground pepper
9-inch pie crust (purchased or homemade)

Preheat oven to 375. Place tatsoi leaves on bottom of pie crust. Sprinkle feta cheese and basil on top of tatsoi; add fresh ground pepper to taste. Whisk milk, eggs, and salt together, then pour over the top of the quiche. Bake 35-40 minutes until golden brown (knife inserted into the center should come out clean).

Serve for dinner with a bowl of creamy tomato soup; or for breakfast with uncured bacon and fresh fruit.

1 comment:

Alex said...

This is quite similar to a spinach and feta pie that I make. The big difference being the use of filo pastry which makes it a bit lighter (and a lot quicker to cook!).