| Prep: 30 mins | Cook: 35 mins – 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 17g | 28g |
| sugars | fibre | protein | salt |
| 2g | 3g | 17g | 0.35g |
Picture yourself in the heart of a picturesque mountain landscape, huddled by a roaring fire as the chill of the evening forces you to huddle in for warmth. The rugged beauty of Colorado is the setting for many of my culinary delights, and this is no exception. The Barberry and Bitter Greens Quiche recipe I’m about to share encapsulates flavors and textures inspired by those very surroundings. Emanating the spirit of the great outdoors, this recipe offers a blend of tart, earthy flavors, offset by creamy dairy and robust cheeses. It is down-to-earth comfort food that soothes, nourishes, and surprises with every bite.
A Taste of the Wild – The Barberry
The star ingredient in this rustic quiche is the worthy, yet massively underappreciated, Barberry. This tart, ruby-red fruit is not only vibrant and delicious, but it also boasts numerous health benefits. Rich in antioxidants, vitamin C, and touted for its potential to lower blood sugar and cholesterol levels, the Barberry puts the ‘super’ in superfood! Combine these little jewels with a medley of bitter greens, and you’ve got a fierce combination of flavors that will tantalize your tastebuds.
A Celebration of Hearty Greens
The bitter greens in this quiche are a nod to the hearty, wild vegetation that thrives in the mountains of Colorado. Whether you go for arugula, radicchio, or escarole, these greens provide a delightful contrast to the tanginess of the Barberries. Bitter greens are not only extensive in flavor, but they’re also packed with various vitamins and minerals such as vitamin C, folic acid, potassium, and magnesium, contributing to a whole package of wonderful nutritional benefits.
Now, imagine these strong, earthy elements baked in a creamy custard base, infused with nutmeg, all encased in a golden-brown crust, and crowned with a layer of melted, browned cheese. That, my friends, is the Barberry and Bitter Greens Quiche in all its glory. As the fluffy, creamy texture meets the crunch of the crust and the slight bite of the greens, this dish promises a mouthful of contrasts that somehow meld together brilliantly.
Culinary Companions for the Quiche
The Barberry and Bitter Greens Quiche works great as a standalone main, but this versatile dish seamlessly pairs with a variety of others. Arrange some thin slices of prosciutto or grilled game bird alongside your quiche for a welcome injection of savory meat flavor.
If you prefer to keep it vegetarian, a simple green salad, with a tart, citrusy vinaigrette, pairs wonderfully. This quiche also perfectly complements a bowl of hearty, rustic soup.
This recipe isn’t merely a meal; it’s a celebration of the rugged beauty that is Colorado’s wilderness. As you enjoy each mouthful of the Barberry and Bitter Greens Quiche, you’ll find yourself transported into the heart of the mountains, experiencing firsthand the culinary magic that comes from being connected with the great outdoors.
What You’ll Need
- 1 ready-made pie crust
- 1 cup dried barberries
- 3 cups of bitter greens (arugula, radicchio, or escarole), roughly chopped
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp nutmeg
- 1 tbsp olive oil
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. Place your ready-made pie crust on a baking sheet and poke holes in the bottom using a fork. Bake for 10-12 minutes until golden brown. Once done, remove from the oven and let it cool.
Step Two
In the meantime, rehydrate your dried barberries. Place them in a bowl and pour over enough hot water to cover them. Let them soak for 10 minutes, then drain and set aside.
Step Three
While the barberries are soaking, rinse and chop your choice of bitter greens. Set aside.
Step Four
In a medium bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and nutmeg until well combined.
Step Five
Next, heat the olive oil in a large skillet over medium heat. Add in the chopped greens and sauté until they’re wilted and most of the liquid has evaporated. Remove from heat and let them cool a bit before proceeding. This prevents the hot greens from cooking the egg mixture prematurely.
Step Six
Once all the components are ready, sprinkle half of the Gruyere and Parmesan cheese onto the bottom of the pie crust. Layer the rehydrated barberries and sautéed greens over the cheese. Pour the egg mixture over the greens and berries, pressing down with a fork if necessary to ensure everything is submerged. Finally, sprinkle the remaining cheese on top.
Step Seven
Bake for 35-40 minutes in the preheated oven, or until the quiche is set and the cheese on top is nicely browned. Remove from oven and let the quiche cool for a bit before slicing and serving.
