Ingredients:
- 1 bunch salad turnips -- greens only
- 2 tablespoons extra virgin olive oil
- 1 leek, quartered lengthwise and then chopped roughly
- 2 cloves garlic
- 4 eggs
- 3/4 cup milk
- 3/4 gruyere cheese
- 1 yeasted olive oil crust
Make It:
Here's the link to the olive oil crust. In this recipe, divide it into two equal pieces. Freeze one piece. You could use a regular pie crust here if you prefer. It's a pretty quiche-y tart.
Put on water to boil. Trim about the bottom four inches (mostly stem) off the turnip greens. When the water boils, put the greens in. Boil about 1 minute. Drain and run under cold water until cool. Squeeze out as much water as you can, Chop roughly. (You can do this part ahead. Greens freeze really well at this stage, too.)
Preheat the oven to 375.
Wash the chopped leeks to get out all the dirt. Heat the olive oil in a cast iron skillet over medium heat. Add the leeks. Saute for about 5 minutes, until they start to get brown in places. Add the garlic. Cook for one minute. Then turn off the heat, and stir in the greens.
Beat the eggs in a large bowl. Roll out the crust, put it in the pie plate, brush with egg, bake (empty) for five minutes.
Whisk the milk into the eggs, add pinch of slate, ground pepper, a cooked vegetables and cheese. Pour into the crust.
Bake 35-40 minutes until set and the top is lightly browned. Let sit ten minutes before serving. Serve hot or warm.
