Culinary Guides

A savory quiche that puts zesty mustard greens to good use, layered with Italian sausage, sweet onion, and a little turnip in a homemade crust. Mustard greens have a peppery bite that stands up beautifully to rich eggs and cheese.

Ingredients

For the crust

• 1 cup plain whole milk yogurt
• 1 cup (1/2 pound) unsalted butter, softened
• 3 1/2 cups whole spelt or wheat flour
• 2 teaspoons salt
• Unbleached white flour, for rolling

For the filling

• 1 pound ground Italian sausage
• Butter or oil, if needed
• 1 small onion, finely chopped
• Hefty pinch of salt
• 1 teaspoon dried thyme
• 2 stalks green garlic, minced (or 3 cloves garlic)
• 3 to 4 small Japanese turnips, greens removed and saved for another use
• 1 bunch mustard greens, roughly chopped (about 1 1/2 cups)
• 5 large eggs
• 1/2 cup cream
• Pinch of salt and pepper
• 4 to 6 ounces goat cheese, crumbled

Directions

Make the crust

1. The night before, cream together the yogurt and butter, then blend in the flour and salt. Cover with a towel and leave in a warm spot 12 to 24 hours.
2. Heat the oven to 350F (175C).
3. Roll the dough into a 12 inch round on a lightly floured surface.
4. Fit it into a lightly oiled 9 inch pie plate, fold the overhang under, and crimp the edges.
5. Line with parchment, fill with pie weights or dried beans, and pre-bake 10 minutes. Set aside.

Make the filling

1. Cook the sausage in a large cast iron skillet over medium heat, breaking it up, about 5 to 7 minutes until browned. Lift it out to a paper towel lined plate.
2. Add a little butter or oil if the pan is dry, then cook the onion, salt, and thyme over medium high heat until softened and lightly browned. Add the green garlic and turnips and cook about 5 minutes until softened.
3. Return the sausage and add the chopped mustard greens. Cook a few minutes until the greens wilt, then spoon the filling into the crust.

Assemble and bake

1. Whisk the eggs and cream with a pinch of salt and pepper.
2. Pour over the filling and scatter the goat cheese on top.
3. Bake about 45 minutes, until the eggs are just set.

Serve

1. Cool 10 minutes before slicing. Serve warm or at room temperature with a green salad.

Leftovers keep in the fridge for up to 3 days and the quiche freezes well for up to 3 months. Spinach or kale can stand in for the mustard greens.

Grower's tip: mustard greens grow fast and love cool weather, so sow them in early spring or fall. Pick the leaves young and small for a milder, salad friendly bite; the bigger and older they get, the more fiery and mustardy they turn.

Several of these fillings are quick and easy to grow. Sow a bed of mustard greens, some turnips, and an onion patch for the pan.