If you are a home vege gardener like me, do you ever wonder what you can do with the outer leaves from broccoli, cauliflower and cabbage? Well I did, so I looked for ways to cook them 🙂 I’m still experimenting but so far I find them quite a versatile delight! I’ve tried them in curries, risotto, and baked pasta. My latest invention is this collard, ricotta and blue cheese quiche.
- 3-4 cups of finely chopped outer leaves from broccoli, cauliflower, cabbage or a mix of these (harvest leaves that are 1-3 times the size of your palm)
- 1 large onion, chopped
- 1 large kumara (sweet potato), finely diced
- 5 eggs
- 500g ricotta
- 100g blue cheese
- Enough dough to line your quiche tin*
Follow these steps:
- Heat some oil in a large frying pan and add chopped onions when the oil is hot
- Fry onions until semi-transparent.
- Add chopped leaves and stir until evenly mixed with onion.
- Turn the heat down to medium, add a splash of water and cover with lid to “sweat”.
- Stir again after 3-5 minutes and cover again until leaves are well wilted.
- Add chopped kumara and stir to combine.
- Cover with lid again, turn the heat to medium low and cook until kumara is soft. Add some more water if the leaves are starting to burn.
- When kumara turned soft, add salt to taste (~3/4 teaspoon) and let the frying pan cool down.
- Once cooled, add eggs and ricotta and mix well with the leaves with a wooden spoon.
- Crumble in the blue cheese and stir to distribute evenly.
- Line your quiche tin with dough. I used my basic pizza dough this time. But you can also use short crust or puff pastry.
- Pour the eggs and leaves mixture into the tin.
- Bake at 180 C for 40 minutes to 1 hour until the eggs are set but still wobble slightly when you tilt the dish.
Enjoy warm! 🙂
* I use a 20cm cake tin because I like deep-dish quiches. You can use whatever you like.