Collard, Ricotta and Blue Cheese Quiche

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.

You’ll need:

  • 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:

  1. Heat some oil in a large frying pan and add chopped onions when the oil is hot
  2. Fry onions until semi-transparent.
  3. Add chopped leaves and stir until evenly mixed with onion.
  4. Turn the heat down to medium, add a splash of water and cover with lid to “sweat”.
  5. Stir again after 3-5 minutes and cover again until leaves are well wilted.
  6. Add chopped kumara and stir to combine.
  7. 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.
  8. When kumara turned soft, add salt to taste (~3/4 teaspoon) and let the frying pan cool down.
  9. Once cooled, add eggs and ricotta and mix well with the leaves with a wooden spoon.
  10. Crumble in the blue cheese and stir to distribute evenly.
  11. Line your quiche tin with dough. I used my basic pizza dough this time. But you can also use short crust or puff pastry.
  12. Pour the eggs and leaves mixture into the tin.
  13. 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.

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