1 lb. ground pork (you could use any meat here but the pork was tasty)
3 - 4 cloves of garlic, diced
2 cups pre-cooked pumpkin (I cook my pumpkins in the fall and scoop out the flesh and divide in 2 cup bags and throw in the freezer for future use)
1/2 lb. frozen chard (could use frozen collards, spinach, kale or broccoli)
3 - 5 Danver's half-long carrots, cut in 1/2" chunks (we dug these from the garden in January)
4 eggs
1 cup shredded cheese
About 1/8 cup cream
1 pie pastry
1. Pre-heat the oven to 350.
2. Place your pie pastry in a large pie plate and pre-cook until it's lightly brown. Remove from oven.
3. While the pastry is cooking, saute the garlic in a few T of canola oil. Add the ground pork and saute. When the pork is no longer pink, add in the pumpkin and saute for maybe 5 minutes - until most of the water has evaporated and the pumpkin is evenly distributed. Add a couple of grinds of sea salt from your grinder.
4. Set pork/pumpkin mixture aside.
5. Saute the carrots in a little oil until lightly brown.
6. Add carrots to the pork mixture and stir.
7. Cut the chard into 1/4 " strips and saute with a couple of drops of sesame oil. If this is chard from the freezer, you just need to warm this up as it was blanched prior to freezing. If this is fresh, I'd saute for 5 minutes or so.
8. Add the chard to the bowl.
9. Spoon all of the ingredients into the pastry crust.
10. In a separate bowl, beat the eggs and cream. Stir in the cheese.
11. Add the egg mixture to the pie pan and mix in a little.
12. Bake at 375 for 10 minutes and reduce heat to 350 for about 30 minutes - until the quiche sets up and is lightly brown on top.
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