We’re blessed in Washington that there are a variety of things that keep growing in the garden throughout the winter. This year plants seem to be growing even earlier than last, and some things like kale always grow year round.
Swiss chard and malva neglecta
I love making vegetable tarts or as most people here call them “quiches”. They’re easy to make and delicious. Using the basic proportions in the recipe below, you can mix and match pretty much any veggies you’d like, so they’re always in season!
You might be adventurous and add some herbs, such as calendula:
or nutritious weeds such as dandelions:
To start you’ll need a deep dish 9″ pie pan. Put in your pie crust first and bake. You can use a pre-made crust, but the ones that come already in a tin might not be deep enough. I eat gluten-free and this is a coconut crust I like. I leave out the honey for savory recipes.
Here’s the rest of the recipe:
- 1 chopped onion
- 2 cups chopped kale or other veggies
- 1 cup milk or coconut milk
- 5 eggs
- spices of choice
- salt to taste
Preheat the oven to 350*. Over the pie crust, sprinkle the onions. Evenly spread the other chopped veggies over the onions. In a bowl, mix together the milk and eggs, plus any other spices and the amount of salt you’d like. Pour over the veggies. Top with any other herbs or cheese or nutritional yeast, whatever you like as a topping. Using kale, you might want to open the oven every so often and kind of pat it down with a fork to keep it under the egg/milk mixture, cause the greens tend to dry out and get crunchy. Bake about an hour depending on your stove; when the middle doesn’t jiggle any more with a slight shake, it’s done. Enjoy!