I make this simple quiche often, but specially for the Spring Equinox as well as for Easter events I’m invited to. Last year I took it to a friend’s house with an herb garden. Read the story and tutorial post on my Easter Herb Garden on Mothering.com! Here’s a partial photo of the herb garden for peeking but when you visit Mothering.com you’ll see the full and bigger photos with detail and many Fairy Easter Garden ideas:
Oh, and did I mention you can also start your herb seeds in the egg shells you save from making the quiche. Here’s a photo from Natural Home & Garden. Click here or on the photo for the TUTORIAL!
Now let’s get to the recipe:
- 4 Eggs
- Green Scallions – 1 bunch [can be replaced with leek or fresh garlic greens]
- Parsley – 1/2 bunch
- Kale – 4 leaves
- Optional herbs to add are a few leaves of basil, dill weed, cilantro, mint, and any other herbs of your choice.
- 4 Tablespoons of Olive Oil
- Salt and Pepper to taste
- 10″ Iron Skillet
- Stainless steel turner [the thinner the better]
- Mixing Bowl and Whisk
- Food Processor [optional]
1) Wash herbs and pat them dry with towel to take out water as much as possible. Using a salad crisper is best.
2) Take out the “woody” part of the stem from the kale leaves, so the dark green part is left.
3) Cut the root ends of scallions off.
4) On a cutting board, cut all greens coarsly so all pieces are smaller than 2″.
5) Place in food processor and use the Pulse button twice, each time about 15-20 seconds.
This is the texture you want to achieve … as small as possible but not mooshy.
6) Place the herbs in a bowl and add the 4 eggs. Then add 2 Tablespoon of olive oil, salt and pepper or any other spices your heart desires.
7) Mix well using a whisk.
8) Place the iron skillet on stove on Low to Medium heat (3 on a scale of 1-10)and add 1 Tablespoon of oil. Pour the egg/herb mixture onto the skillet and put a lid on it to trap moisure.
9) After 10-15 minutes (until the mixture has solidified enough to divide into pieces). Take off the lid and using the edge of your turner, draw 3 lines to divide into 6 pieces. Then turn each piece individually, and add 1 Tablespoon of Olive Oil. This is where a nice thin turner comes handy, to be sure you can scrape off each piece from the pan and turn it quickly. At this point you will not need the lid anymore.
10) Let the other side brown (about 10-15 minutes) and it’s ready!
Serve with your favorite salsa or yogurt and bread of your choice. You can also make this dish in the oven, but you’ll need 2 more Tablespoons of olive oil [oven temperature 375 degrees for 40 minutes]